Tempura Moreton Bay Bugs with Amazu Ponzu Sauce - Chef Recipe by Stuart McGill
You can’t go past these decadent crisp light bites of tempura deliciousness.
60mL Casoni 1814 Aperitivo
20mL Cocchi Vermouth di Torrino
30mL lemon juice
10mL honey syrup
3 dashes balsamic vinegar
3 dashes grapefruit bitters
30mL egg white
Add all ingredients into a Boston shaker.
Dry shake until foamy.
Shake over ice until chilled.
Double strain through a cocktail strainer and fine strainer into a wine glass.
Recipe provided by Sidebar Wine Store and Bar