Cocktail created by Thomas Angel, for the QLD regional finals of The Perfect Blend cocktail competition, Oceania 2017.
1.5 parts Hakushu® Distiller's Reserve
0.75 part carmalized fresh local mango (juiced)
0.25 part wattleseed syrup
1 teaspoon shiro (white) miso syrup
4 parts 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.