Sea Sparkle


  • 40ml KI NO BI Gin 
  • 7.5ml shiso leaf sake 
  • 12.5ml dry vermouth
  • 4 dashes of absinthe
  • 10ml salted mineral water


  • 3 tbsp pickled green and 2 tbsp pink peppercorns 
  • 6 pickled caper berry leaves
  • 2 tbsp algae 


  • sea sponge macerated in dry vermouth
  • balsamic caviar


  • Infuse 5 leaves into one 720ml bottle. 

Place all liquid ingredients into a Soda Stream bottle, then add the infusion ingredients. 

Charge the bottle with 3-4 pieces of dry ice pellets to add carbonation. The idea is to create a dry/slightly salty style of martini with very gentle bubbles. These bubbles are to uplift the flavour of cocktail and also to make it feel lighter in alcohol

Serve in a coupette glass. Garnish with sea sponge and balsamic ‘caviar’. For an alternative to balsamic caviar, use tapioca pearls infused in balsamic vinegar.


Chef Masterclass