Straight To The Point
Grapefruit-Infused Gin, Dry Vermouth, Cucumber, Orange Bitters, Fresh Origins Fuschia Flower
Bartender Ryan Silva of Otium | Los Angeles
INGREDIENTS:
Grapefruit-Infused Gin:
750 milliliters gin
1 grapefruit, pithed
To Assemble and Serve:
3 cucumber wheels
Fresh Origins edible flowers fuschia mix
.75 ounces dry vermouth
3 dashes orange bitters
Cucumber, skewered
METHOD:
For the Grapefruit-Infused Gin:
Heat the water bath of an immersion circulator to 145°F. In a vacuum bag, combine gin and grapefruit and seal. Cook sous vide 45 minutes. Let cool. Strain into a nonreactive container or bottle. Reserve.
To Assemble and Serve:
To a mixing tin, press cucumber wheels and flowers into the bottom. Pour in 2 ounces Grapefruit-Infused Gin, vermouth, and bitters. Top with ice and stir until tempered. Strain into a coupe glass. Garnish with cucumber and fuschia flower.
Gin, Lime, Poblano Liqueur, Dill Aquavit, Velvet Falernum, Mint | Bartender Agustina Sofo of The Whistler
Mezcal, Suze, Honey, Grapefruit, Lime, Salted Hibiscus-Grapefruit Foam | Bartender Sammy Faze of Valhalla
Vodka, Rhubarb Cordial, Grapefruit-Cardamom Tea, Amber Vermouth, Italicus, Winter Heath Salt Foam | Bartender Nicole Yarovinsky of Daisies
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
Tequila, Pulque, Sake, Granada Vallet, Squirt Cordial, Grapefruit Spray | Bartender Max Reis of Mírate
Cascara-Infused Rum, Grapefruit, Amaro Sfumato, Black Sesame Syrup, Lime, Cassis, Candied Cascara | Bartender Gianna Johns of Baby Gee
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
Spice-Infused Mezcal, Rosé Pamplemousse, Lemon, Grapefruit, Elderflower Liqueur | Bartender Conor O’Reilly of In Plain Sight
Roku Gin, Blanc Vermouth, Gentian Liqueur, St. Germain, Orange | Bartender Erin Ashford of Holiday