Blood Diamond by Armin Azadpour

5 cl Gin
3 cl Pomegranate Juice
1.5 cl Lime Juice
1.5 cl Vanilla Syrup
3 Dahes of Orange Bitters
8 cl Champagne brut (Top up)

Method: Stirred
Glassware: Diamond Tumbler
Garnish Dry Rose flowers, dry lime wheel

Subrecipe for Vanilla Syrup
Put 500g sugar and 500ml of water in a saucepan and bring to a boil. Put freshly made syrup in a sous-vide bag. Add a freshly cut vanilla pod (take the seeds out and add separately to the bag). Close the bag. Heat the water of the sous vide machine to 60° Celsius. Put the sealed bag for one hour into the water. Take bag out and let it cool down. Strain through a coffee filter and store in fridge.

Image: ©Claudia Link

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