Straight To The Point

COCKTAIL

Dec 12

Grapefruit-Infused Gin, Dry Vermouth, Cucumber, Orange Bitters, Fresh Origins Fuschia Flower

Bartender Ryan Silva of Otium | Los Angeles

INGREDIENTS:

Grapefruit-Infused Gin:
750 milliliters gin
1 grapefruit, pithed

To Assemble and Serve:
3 cucumber wheels
Fresh Origins edible flowers fuschia mix
.75 ounces dry vermouth
3 dashes orange bitters
Cucumber, skewered

METHOD:

For the Grapefruit-Infused Gin:
Heat the water bath of an immersion circulator to 145°F. In a vacuum bag, combine gin and grapefruit and seal. Cook sous vide 45 minutes. Let cool. Strain into a nonreactive container or bottle. Reserve.

To Assemble and Serve:
To a mixing tin, press cucumber wheels and flowers into the bottom. Pour in 2 ounces Grapefruit-Infused Gin, vermouth, and bitters. Top with ice and stir until tempered. Strain into a coupe glass. Garnish with cucumber and fuschia flower.

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