Jewel

Yerba Mate-Infused Gin, Blanc Vermouth, Boomsma Cloosterbitter, Eucalyptus Honey, Italicus

Bartender Diego Deleon of Kaori | Miami

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Adapted by StarChefs  |  APril 2025  |  Photo: Alexander Zeren

INGREDIENTS

Yerba Mate-Infused Gin:
Yield: 750 milliliters
750 milliliters gin
30 grams Yerba Mate

Eucalyptus Honey:
Yield: 1 kilogram
1 kilogram 1:1 honey syrup
10 drops eucalyptus essential oil

Fake Lime Juice:
Yield: 250 milliliters
10 grams citric acid
5 grams malic acid
½ gram tartaric acid
1 grams kosher salt

To Assemble and Serve:
Yield: 1 cocktail
¾ ounce C. Comoz Vermouth de Chambery Blanc
½ ounce Boomsma Cloosterbitter
¼ ounce Italicus
Eucalyptus leaf

METHOD

For the Yerba Mate-Infused Gin:
Heat the water bath of an immersion circulator to 149°F. In a vacuum bag, add gin and yerba mate. Seal and cook sous vide 20 minutes. Strain, bottle, and reserve.

For the Eucalyptus Honey:
In a mixing bowl, stir to combine honey and essential oil. Transfer to an airtight container and refrigerate.

For the Fake Lime Juice:
In a mixing bowl, whisk to combine acids, salt, and 250 milliliters water. Transfer to an airtight container and refrigerate.

To Assemble and Serve:
In a mixing glass with ice, add vermouth, liqueurs, 1 ounce Yerba Mate-Infused Gin, ¼ ounce Eucalyptus Honey, and ¼ ounce Fake Lime Juice. Stir to combine. Strain over a large ice cube into a rocks glass. Garnish with eucalyptus leaf.

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