Cocktail created by Thomas Angel, for the QLD regional finals of The Perfect Blend cocktail competition, Oceania 2017.
20ml carmalized fresh local mango (juiced)
10ml wattleseed syrup
5ml shiro (white) miso syrup
120ml sparkling water
Introducing the creator of Miyazaki Highball, Thomas Angel. Thomas is a professional category finalist in The Perfect Blend Cocktail competition 2017 from QLD, Australia.