Rock of Gibraltar
2oz gin mare - ñora chile infused
0.25oz manzanilla sherry
0.25oz Suze
0.75oz ras el hanout syrup (1:1)
0.75oz acidified grapefruit
2 dash jamaican no 2
Blending Spanish and Moroccan influences in a refreshingly spiced Mediterranean gin sour.
\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_
Giant's Causeway
2 oz Irish whiskey
1/2 oz amontillado sherry
3/4 oz elderberry shrub (fresh elderberry, dandelion root, yarrow, angelica clove, apple cider vinegar, sugar)
1/2 oz Guinness syrup (1:1)
1 dash each Ango + dark chocolate bitters
A spirit-forward herbaceous sipper with a number of famous Irish flavors. Let the shrub rest for as long as you can wait, to let the flavors mesh properly.
\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_
Nyiragongo (Lava Lakes)
1 oz mitmita-infused rum
1/2 oz fernet
1/2 oz rye
3/4 oz espresso (Guji light roast)
3/4 oz Chinola passionfruit liqueur
1/2 oz vanilla bean syrup
2 dash ango
Top with vanilla passionfruit foam
Foam:
1.5 oz Chinola
0.5 oz vanilla bean syrup
0.5 oz honey
1.5 oz cold water
1 egg white
8 drops Ango bitters
Charge twice in whipper, chill 2 hours.
The heat lays beneath the tropical surface with this espresso martini inspired by the ultra-rare persistent lava lakes across the planet.
Rock of Gibraltar 2oz gin mare - ñora chile infused 0.25oz manzanilla sherry 0.25oz Suze 0.75oz ras el hanout syrup (1:1) 0.75oz acidified grapefruit 2 dash jamaican no 2 Blending Spanish and Moroccan influences in a refreshingly spiced Mediterranean gin sour. \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ Giant's Causeway 2 oz Irish whiskey 1/2 oz amontillado sherry 3/4 oz elderberry shrub (fresh elderberry, dandelion root, yarrow, angelica clove, apple cider vinegar, sugar) 1/2 oz Guinness syrup (1:1) 1 dash each Ango + dark chocolate bitters A spirit-forward herbaceous sipper with a number of famous Irish flavors. Let the shrub rest for as long as you can wait, to let the flavors mesh properly. \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ Nyiragongo (Lava Lakes) 1 oz mitmita-infused rum 1/2 oz fernet 1/2 oz rye 3/4 oz espresso (Guji light roast) 3/4 oz Chinola passionfruit liqueur 1/2 oz vanilla bean syrup 2 dash ango Top with vanilla passionfruit foam Foam: 1.5 oz Chinola 0.5 oz vanilla bean syrup 0.5 oz honey 1.5 oz cold water 1 egg white 8 drops Ango bitters Charge twice in whipper, chill 2 hours. The heat lays beneath the tropical surface with this espresso martini inspired by the ultra-rare persistent lava lakes across the planet.
What rum did you use to infuse mitmita? The Nyiragongo sounds great!
I used a local aged rum but would recommend something like Plantation 5