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.

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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