• Level
    I Want That
  • Occasion
    After dinner
    Before dinner
  • Wow element
  • Style of cocktail
    Short and Strong

Ingredients

  • 250ml Gin Mare

  • 250ml Absenteroux (vermouth from Distilleries & Domains de Provence)

  • 250ml Sacred Rosehip cup liquor

  • 50ml Campari

  • 75ml Arbequina & Co No 2 Lemon fennel & mint oil

Method

Vac pack all ingredients, seal and give a good squash to mix oil in. Sous vide to 55C for three hours. Keep batches of the bags frozen until needed. Microstrain over a large wet V coffee filter or some such thing - It might take a few hours for liquid to run through completely. You will loose approximately 100ml of liquid. Bottle in a litre glass bottle and keep chilled. To serve, simply pour 75ml of the mix over an ice block in a plain straight sided rocks glass and gently arrange three fresh fennel flowers around the ice.

Glassware

Rocks

Garnish

Fennel flowers

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