Simplicity

COCKTAIL

Oct 11

London Dry Gin, White Vermouth, Lime, Vanilla, Lemon, and Ginger

Bartender Valentino Longo of Four Seasons Surf Club | Miami
Yield: 1 cocktail

INGREDIENTS:

Vanilla-Lemon-Ginger Syrup:
500 milliliters water
500 milliliters granulated sugar
50 grams peeled fresh ginger, sliced
10 milliliters vnlla Extract Co. All Natural Vanilla Extract + Lemon

Assembly:
1 ½ ounces London dry gin
½ ounce white vermouth
½ ounce fresh lime juice
¼ ounce Vanilla-Lemon-Ginger Syrup
1 ½ ounce soda water
Spritz of vnlla Extract Co. All Natural Vanilla Extract + Lemon

METHOD:

For the Vanilla-Lemon-Ginger Syrup:
Combine all ingredients over heat. Let it simmer it for 30 minutes, stirring time to time making sure the sugar is all dissolved, and then let it cool down. Strain out the ginger, bottle the syrup and keep refrigerated.

For the Assembly:
Shake all ingredients together and serve in highball glass and finish with soda water. Garnish with vnlla lemon extract spray on top of the glass.

Similar Recipes

Side Salad

Gin, Lime, Poblano Liqueur, Dill Aquavit, Velvet Falernum, Mint | Bartender Agustina Sofo of The Whistler

Mushroom

Matsutake-Infused Gin, Velvet Falernum, Lemon, Simple Syrup, Egg White, Sarsaparilla Bitters | Bartender Monica Casillas-Rios of Elske

Pear Butterscotch

Aged Rum, Pistachio Falernum, Pear Syrup, Butterscotch, Pear-Cardamom Whipped Cream, Lime Zest | Bartender Seth Freidus of Good Company

Yuzu Chuhai

Yuzu Gin, Shochu, Yuzu Syrup, Lemon, Lime, Egg White, Soda Water | Bartender Justin Kato of RYLA

The $15 Carrot

Aquavit, London Dry Gin, Carrot Juice, Lemon Juice, Black Pepper-Juniper Syrup | Bartender Mike Nimmo of Messina Social Club

Winsted, 1996

Gin, Empirical Symphony 6, Bitter Blueberry Cordial, Mezcal, Sherry, Fermented Honey, Elderflower Liqueur | Bartender Ramsey Musk of Accomplice Bar

Easy Martini

Gin, Salted White Tea, Italicus, Cocchi Americano, Yellow Chartreuse, Fino Sherry | Bartender Brandon Thrash of Middle Child Clubhouse

A Minha Menina

Roku Gin, Blanc Vermouth, Gentian Liqueur, St. Germain, Orange | Bartender Erin Ashford of Holiday

Garden Salad and Tonic

Mezcal, Kina L'Aéro d'Or, Dry and Blanc Vermouths, St. Germain, Strawberry, Corto Olive Oil | Bartender Cameron Winkelman of Manhatta

Le Petit Prince

Gin, Sauternes, Lillet Blanc, Thyme Liqueur

Crushed Velvet

Orchard Fruit-Infused Gin, Dry Vermouth, Fino Sherry, Tonic Syrup | Bartender Britt Simons of The Eddy

Pepperoni Negroni

Pepperoni-Infused Gin, Sweet Vermouth, Campari | Bartender Jesse Hedberg of Pizza Marvin

Black Belt in Origami

Roku Gin, Apple Brandy, Sake, Dimmi, Lime Juice, Apple Cordial, Fennel, Ginger, Bitters | Bartender Collin Nicholas of Fools and Horses

French 75

Gin, Agave, Lemongrass Syrup, Lemon, Sparkling Wine, Thai Bitters | Bartender Adrian Fessenden-Kroll of Talat Market

Lemon Pepper Wet

Pisco, Gin, Herbal Liqueur, Celery-Lemon Cordial, Salt | Bartender Conrad Helms IV of Lazy Betty

In Bloom

Gin, Le Verger Liqueur, Mt Rigi Aperitif, Bordiga Liqueur, Honey- Lavender Syrup | Bartender Conrad Helms of Lazy Betty

Tropical Spice Batida (Video)

Jamaican Rum, Mango, Almond Milk, Vanilla, Toasted Coconut | Bartender Kirk Estopinal of Cure Co.

Harvest

Lavender-Infused Gin, Yogurt Punch, Honey, Vanilla | Bartender Tsunetaka Imada of Angel’s Share

Major Tom

Gin, Shochu, Lime, Coconut Cream, Lemongrass, Ginger, Pickled Tomato, Chile Tincture | Bartender David Muhs of Sama Street

Key Lime Pie

Gin, Cream, Egg White, The Plum I Suppose, Winter Melon Syrup, Club Soda, Lime Bitters | Bartenders GN Chan and Faye Chen of Double Chicken Please

Potent Potables

Gin, Lemongrass Shochu, Lemon, Pineapple, Spiced Coconut Honey, Makrut Liqueur, Haberno Tincture | Bartender Ally Marrone of Grand Army

Straight To The Point

Grapefruit-Infused Gin, Dry Vermouth, Cucumber, Orange Bitters, Fresh Origins Fuschia Flower | Bartender Ryan Silva of Otium

Watermelon

Shiso-infused Gin, Watermelon Syrup, Ale Genepy, Lime, Lavender Bitters | Bartender Shawn Lickliter of Republique

Dado Collins

Sipsmith Gin, Génépy, Strawberry and Basil Shrub, Lemon, Fresh Strawberry, Fruit Leather | Bartender Will Lester of Dovetail Bar

The Big Table Apple Pie

Fiji Apple-Infused Bourbon and Calvados, Apple Cider Syrup, Vanilla, Orange Bitters | Bartender Gabe Sanchez of Midnight Rambler

Falling Through a Field

London Dry Gin, Pineau des Charentes, Green Beans, Lemon Juice, Simple Syrup, and Absinthe | Bartender Natalie Newberry of Henley

Rip Current

ROKU Gin, Sipsmith Gin, Salted Apple, Falernum, Fennel, and Savory Seltzer | Bartender Kenneth Vanhooser of The Optimist

Woodland Hunter

Gin, German Amaro, Smoked Citrus Tonic, and House Seltzer | Bartender Andon Whitehorn of Alewife

Simplicity

London Dry Gin, White Vermouth, Lime, Vanilla, Lemon, and Ginger | Bartender Valentino Longo of Four Seasons Surf Club

Baobab Sour

London Dry Gin, White Rum, Baobab, Vanilla, Lemon, and Orange Bitters | Bartender Blake Walker of Amor y Amaro

valentino longofour seasons surf club2021 vnlla extract co product sightingsginamaro

Nicole Borden

Simplicity

London Dry Gin, White Vermouth, Lime, Vanilla, Lemon, and Ginger

Bartender Valentino Longo of Four Seasons Surf Club | MiamiYield: 1 cocktail

INGREDIENTS:

METHOD:

Magret Duck Breast

Baobab Sour

Bartender Valentino Longo of Four Seasons Surf Club | Miami
Yield: 1 cocktail