Photo Credit: Madelynne Ross/Black Restaurant Week, LLC

No Tan Lines

Glassware: Chilled Tulip Glass

  • 0.5 oz yuzu
  • 0.5 oz honey syrup
  • 0.25 oz Giffard Frombois
  • 0.75 oz Italicus Rosolio di Bergamotto liqueur
  • 1 1/2 oz Maker’s Mark

Build in tin. Short shake. Strain into a chilled tulip glass. Top with fresh tonic to just over half glass top with fresh. Place the dehydrated lemon wheel on top of ice before placing sage give it a gentle smack to release the oils and aromatics, place sage and straw together behind the dehydrated lemon wheel.

Honey syrup
  • 3 cups honey
  • 1 cup water

Measure honey and water separately. Warm honey (makes less viscous)
Combine. Mix thoroughly. Bottle and store. Thaw before use.

Garnish: Dehydrated lemon wheel/ sage bouquet

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