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THE ESSENCE - BOTTLED

BOURY BOTTLED

RECIPES

YUZU GIN
SANGUINE GIN
LAVAS GIN
YAKUMI
YUZUCELLO
 

5cl Yuzu gin

10 cl bitter, unflavoured tonic

Topping: lemongrass, kaffir leaf, juniper, ginger

5cl Sanguine gin

10 cl bitter, unflavoured tonic

Topping: blood orange, pear, rosehip, licorice

5cl Lavas gin

10 cl bitter, unflavoured tonic

Topping: lovage, juniper, fennel, star anise

5cl Yuzucello

10 cl bitter, unflavoured tonic

Topping: lemongrass, kaffir leaf, rosemary, ginger, lime

5cl Yakumi

10 cl bitter, unflavoured tonic

Topping: sage, cinnamon, kumquat, thyme

3 cl yakumi (1)

5 cl apple juice (2)

2 cl lemon juice (3)

1 cl white vermut (4)

Sparkling wine (brut)

Base: mix 1, 2, 3 en 4 en keep cool in the fridge.  

Finish: pour the base in 4 pre-cooled champagne or martini glasses and add some ice blocks or crushed ice. Put in some rosemary and finish your cocktail with some sparkling wine (how much? Depends on your taste)

Recipe: Frederik Nerinckx (Sommelier -  restaurant Boury)