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Remon Cocktail

Spend your time at home by creating one of our zero waste concept cocktails, Remon!

Translated as 'lemon', this Japanese-inspired sour delivers an exciting twist with every sip. A blend of Japanese gin, honey, umeshu, grapefruit and togarashi makes this a sour to remember.

Have any leftover chickpea? Upcycle it to create chickpea water, replacing the usual egg white, to create vegan foam for this sour cocktail.


  • • Lemon 20ml
  • • Honey 20ml
  • • Aquafaba 30ml
  • • Grapefruit juice 60ml
  • • Umeshu 10ml
  • • Roku Gin 40ml


  • • Togarashi
  • How to make Aquafaba:

    • 1. Soak dry chickpeas in plenty of water and leave for overnight.
    • 2. Discard the water and rinse the chickpeas. Place the chickpeas into a pot.
    • 3. Add 8 cups of water into the pot and cover the pot with lid.
    • 4. Bring the pot to boil. Skim the foam that has come to the top and discard.
    • 5. Lower the heat and simmer until tender.
    • 6. Turn off the heat and let it cool down.
    • 7. Remove the chickpeas from the cooking water. Allow the liquid to cool down.
    • 8. Store the aquafaba separately.


    • 1. Pour all the ingredients into a shaker
    • 2. Dryshake
    • 3. Add ice
    • 4. Then shake again
    • 5. Pour into a glass
    • 6. Garnish with togarashi.
    • 7. Enjoy!
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