Baobab Sour

London Dry Gin, White Rum, Baobab, Vanilla, Lemon, and Orange Bitters

Bartender Blake Walker of Amor y Amaro | New York
Yield: 1 cocktail

”In Senegal, where I first tasted Baobab fruit (known locally as "bouye"), the tree is a national symbol, venerated for its longevity and considered a repository for history and knowledge. Baobab fruit, with a flavor profile sitting somewhere in the banana-and-berry realm, tastes absolutely delicious with vanilla, which was the inspiration behind this cocktail–a refreshing sour with a rich mouthfeel and a tropical bent. Since Baobabs are also native to Madagascar, it is only fitting to pair their fruit with the rich and aromatic Madagascar vanilla beans used in Vnlla Extract Co.'s All Natural Vanilla Extract +Lemon flavor.” — Blake Walker

Adapted by StarChefs | October 2021

INGREDIENTS:

Baobab-Vanilla-Lemon (“BVL”) Syrup:
1 cup granulated sugar
1 cup water
3 tablespoons baobab fruit powder
2 teaspoons vnlla Extract Co. All Natural Vanilla Extract + Lemon

Assembly:
1 ounce London dry gin
¾ ounce white rum
¾ ounce fresh lemon juice
¾ ounce BVL Syrup
1 teaspoon Suze Gentian liqueur
1 dash orange bitters
Lemon twist

METHOD:

For the Baobab-Vanilla-Lemon (“BVL”) Syrup:
Bring sugar and water to a boil in a small saucepan. Remove from heat and stir in baobab fruit powder and vanilla extract.  Allow to cool before using. Syrup can be kept in the refrigerator for up to 2 weeks.

For the Assembly:
Combine all ingredients in a shaker. Shake over plenty of ice, then double strain into chilled Nick and Nora glass, or coupe glass. Garnish with lemon twist.

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