For me, the gin can be anything with juniper flavor, for the concoction masks even that essence. However, Tanqueray #10 will do quite well if you feel extravagant.
A confiture is a preserve, and in this case, take the flesh of a whole pomelo, add a teaspoonful of li hing powder, pour over sufficient gin, and store in a refrigerator for as long as you want. It lasts forever. If you can't find li hing powder, go to your local Chinatown and ask:
Don't know what a pomelo is? In Hawaii, it is known as jabong. The fruit itself can can be whitish or pinkish (the bottom is flatter). A grapefruit came from a marriage of an orange and a pomelo. If you can't find a pomelo in your supermarket, use a grapefruit.
If you don't readily have a calamansi:
The Perfect Pearl Martini can be made from 2 ounces of Pearl Black Vodka and 2 drops of Vermouth with a pimento stuffed green olive (left), or a wild concoction based on Crown Royal bourbon and St. Germain liquer with lemon juice, vanilla extract and pear nectar (right).
The evening ended with a fabulous rooftop Shabu-Shabu / sashimi / burdock (gobo) / lotus (hasu) featuring three cuts of wagyu beef and the #1 rice, Niigata Koshihikari. We had a bottle of Kaho-Gura Junmai Daiginjo sake. Joining me were my floor neighbors, Debby and Dan, who also watch my apartment when I'm away. Then came my birthday blueberry cheesecake with only one lit candle. As Dan's photo made my blog a few weeks ago during our dinner at Morimoto's, here is Debby: