Lunch: The Perfect Bloom
Ingredients
1/4 ounce 12-year Japanese whisky, such as Hakushu, in an atomizer
2 ounces floral gin
1/2 ounce French blanc vermouth, such as Dolin
1/2 ounce Amaro Montenegro
1/4 ounce chilled verjus (see Note)
Ice
3 thin cucumber slices and fresh lavender sprigs (optional), for garnish
Instructions
Mist a chilled coupe with 4 sprays of the whisky. In a mixing glass, combine the gin, vermouth, amaro and verjus. Fill the glass with ice and stir well. Strain into the prepared coupe and garnish with the fanned-out cucumber slices and the lavender sprigs.
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Nutrition Facts
Serving Size: 1
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
