Matso's Ichibon Spritzy

Matso's Ichibon Spritzy

- 30ml Rinquinquin – French peach aperitif or any peach liqueur
- 15ml Aperol
- 15ml Ruby Grapefruit Juice
- 15ml Shichimi Togarashi Syrup – see note for method
- 90ml Matso’s Hard Melon

Note: Shichimi Togarashi Syrup Method - Togarashi Syrup Recipe:
Take 1 cup of white sugar, 20g of Shichimi togarashi, and 1 cup of boiling water. Add into a head proof container and stir well to dissolve. Allow to infuse for 15 minutes and fine strain.

1. Add all ingredients to a large wine glass
2. Fill with ice and stir well
3. Garnish with mint sprig and watermelon wedge covered in left over Togarashi seasoning

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