Bulleit Rye – Verjus – Vermouth – Bitters
Delicious twist of Manhattan with tannins & acidity of big red!
60ml Bulleit Rye
30ml Viscolata Cardinale
15ml Vermouth Cocchi
10ml Red Verjus
2dash Spanish Bitters
1dash Abbot’s bitters
1pcs Grapefruit peel
In mixing glass combine all ingredients apart from grapefruit zestandstir with ice till cold & diluted. Pour into chilled coupe over large chunk of iceandperfume with grapefruit zest.
Ketel 1 – Gem Stones – Vermouth
The ultimate vodka martini energized with gemstones!
60ml Quartz Ketel one
40ml La Quintinye Blanc vermouth
1pcs Lemon zest
Wash quartz stones with neutral alcoholandplace them into nonreactive container, add vodkaandsupersonic the mixture for 2 minutesandcycle 50, output 5.
Combine ingredients in mixing glass, add iceandstir until ice cold. Strain into chilled martini glassandperfume with zest of lemon.
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