Crushed Velvet

Orchard Fruit-Infused Gin, Dry Vermouth, Fino Sherry, Tonic Syrup

Bartender Britt Simons of The Eddy | Providence, RI

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Adapted by StarChefs | july 2023

INGREDIENTS

Orchard Fruit-Infused Gin:
750 milliliters Roku gin
28 grams dried peach
28 grams dried persimmon
28 grams dried apple

To Assemble and Serve:
¾ ounce Dolin dry vermouth
½ ounce Lustau Fino Sherry
¼ ounce Jack Rudy tonic syrup
Lemon peel

METHOD

For the Orchard Fruit-Infused Gin:
In a nonreactive container, combine all ingredients. Let sit 24 hours in a cool, dry place. The next day, strain the mixture, bottle, and reserve.

To Assemble and Serve:
In mixing glass with ice, combine vermouth, Sherry, tonic syrup, and 1½ ounces Orchard Fruit-Infused Gin. Stir, then strain into a Nick and Nora glass. Express lemon peel over top.

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