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London Vine Cocktail
Used with permission from Shaun Layton at
George Ultra Lounge
Alterations should be made to fit with your dietary needs. Please
consult with your medical team before you attempt to make this recipe.
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London Vine Cocktail
Bombay Sapphire Gin – 2 oz’s
Lemon Peel – Pith removed - 1 inch piece
Black Plum – 1 fresh, pit removed and quartered
Campari – Dash
Fresh Grapefruit Juice - 1 oz
Vanilla Simple Syrup - 15 ml (1 Tbsp) (recipe below)
BC Pinot Noir - 15 ml (1 Tbsp)
Vanilla Simple Syrup
White granulated sugar – 1 cup
Water – 1 cup
Whole vanilla beans – 2-3
Put equal parts sugar and water in a saucepan
Bring to a boil until the sugar dissolves
Add 2-3 vanilla beans and turn to simmer at a low heat for 10 minutes
Remove and let cool at room temperature
Keep refrigerated when not using
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Instructions
- In a “Boston Shaker”, glass portion, muddle lemon peel
- Add plum pieces and muddle again
- Top half way up with ice and add all liquid ingredients (Bombay Sapphire Gin, Campari, grapefruit juice, vanilla simple syrup, and pinot noir)
- Add shaker top and shake vigorously making sure the plums flavours have all been released
- Strain through a fine sieve or strainer into a chilled martini glass
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