Harvest
Lavender-Infused Gin, Yogurt Punch, Honey, Vanilla
Bartender Tsunetaka Imada of Angel’s Share | New York
INGREDIENTS:
Lavender-Infused Gin:
3 grams dried lavender
750 milliliters ROKU gin
Honey Water:
500 milliliters honey
Yogurt Punch:
750 grams yogurt
1 liter grapefruit juice
300 milliliters lemon juice
750 milliliters Galliano liqueur
To Assemble and Serve:
3 drops vanilla extract
Salt
Dried lavender
Grapefruit peel
METHOD:
For the Lavender-Infused Gin:
In a stockpot, bring lavender and 100 milliliters gin to a boil. Once boiling, remove from heat and strain into a nonreactive container. Add remaining 650 milliliters gin and let infuse overnight.
For the Honey Water:
In a pot, bring 500 milliliters water to a boil. Once boiling, remove from heat and transfer to a nonreactive container. Mix in honey and let cool.
For the Yogurt Punch:
In a Vitamix blender, combine yogurt, juices, Galliano, and 750 milliliters Honey Water. Blend until smooth. Transfer to a nonreactive container and refrigerate overnight. The next day, strain and reserve. The mixture should be clear.
To Assemble and Serve:
In a shaker, add 30 milliliters Lavender-Infused Gin, 80 milliliters Yogurt Punch, vanilla extract, and a pinch of salt; shake. Strain into a Nick and Nora glass. Garnish with lavender and a grapefruit peel.
Gin, Lime, Poblano Liqueur, Dill Aquavit, Velvet Falernum, Mint | Bartender Agustina Sofo of The Whistler
Matsutake-Infused Gin, Velvet Falernum, Lemon, Simple Syrup, Egg White, Sarsaparilla Bitters | Bartender Monica Casillas-Rios of Elske
Yuzu Gin, Shochu, Yuzu Syrup, Lemon, Lime, Egg White, Soda Water | Bartender Justin Kato of RYLA
Aquavit, London Dry Gin, Carrot Juice, Lemon Juice, Black Pepper-Juniper Syrup | Bartender Mike Nimmo of Messina Social Club
Gin, Empirical Symphony 6, Bitter Blueberry Cordial, Mezcal, Sherry, Fermented Honey, Elderflower Liqueur | Bartender Ramsey Musk of Accomplice Bar
Gin, Salted White Tea, Italicus, Cocchi Americano, Yellow Chartreuse, Fino Sherry | Bartender Brandon Thrash of Middle Child Clubhouse
Roku Gin, Blanc Vermouth, Gentian Liqueur, St. Germain, Orange | Bartender Erin Ashford of Holiday
Mezcal, Kina L'Aéro d'Or, Dry and Blanc Vermouths, St. Germain, Strawberry, Corto Olive Oil | Bartender Cameron Winkelman of Manhatta
Orchard Fruit-Infused Gin, Dry Vermouth, Fino Sherry, Tonic Syrup | Bartender Britt Simons of The Eddy
Pepperoni-Infused Gin, Sweet Vermouth, Campari | Bartender Jesse Hedberg of Pizza Marvin
Roku Gin, Apple Brandy, Sake, Dimmi, Lime Juice, Apple Cordial, Fennel, Ginger, Bitters | Bartender Collin Nicholas of Fools and Horses