3 cl Bitter liqueur
3 cl Red Vermouth
3 cl Dry Gin
Method: Stirred
Glassware: Tumbler
Garnish: Green Nut
Subrecipe 1: Bitter liqueur
3 pcs Green nuts
1 pc Artichoke
65 g Bitter orange peel
65 g Orange peel
6 g Orange blossom
65 g Grapefruit peel
30 g Lemon peel
6 g Lime peel
15 g Angelica root
6 g Angelica seeds
30 g Adder root
12 g Gentian root
6 g Ginger root
6 g Green fennel seed
12 g Lemon verbena
24 g Lemon myrtle
12 g Cubeb pepper
12 g Coriander seeds
24g Dandelion root
6 g Juniper berries
10 g Elderflower
1 g Cinnamon
5 g Lime blossom
5 g Yarrow blossom
Fill all herbs into a five-liter jar and pour alcohol on it, let steep for about six weeks. Then sieve (the quantity should be between 3.00l and 3.50l, depending on the result 1.50l–1.75l sugar water (2 parts rock candy, 1 part water).
Subrecipe 2: Red Vermouth
1 l White wine
600 ml Alcohol 40 % vol.
400 ml Red wine
350 ml Brown sugar (mixture 1:1)
2 g Vermouth
90 g Orange peel
10 g Grapefruit peel
10 g Mace flower
10 g Green fennel seed
15 g Lemon thyme
15 g Sage
15 g Tarragon
10 g Chervil
1 g Eucalyptus leaves
3 g Cardamom
5 g Lemon myrtle
5 g Lemon verbena
1 g Allspice
5 g Black cumin
2 g Szechuan pepper
5 g Coriander seeds
3 g Chamomile flower
5 pcs Bay leaf
1 pc Cinnamon
Image ©Manuel Haring
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