
BOURY BOTTLED
RECIPES

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)
