Kissy Suzuki Martini

by Alessandro Palazzi (Dukes Hotel, London)

• 70ml KI NO BI Kyoto Dry Gin (frozen)
• 20ml The Oxford Artisan Distillery Rye Vodka (frozen)
• 10ml Clementi China liqueur
• 5ml yuzu ‘grappa’

Stir and serve in chilled cocktail glass.
Griotinne cherry garnish.