Recipes by Ron Ramirez, Creative Director of Mixology, The Finch
Beauty of Chandigarh
Recipe:
London Dry Gin 30ml
Lime Juice 15ml
Lychee Juice 30ml
Pineapple Juice 45ml
Lychee 20pc
Vanilla Syrup 20ml
Angostura 03 drp
Edible Flowers 3ps
Method:
Step 1: In a cocktail shaker, combine London dry gin, lime juice, lychee juice, lychee fruit, egg white, vanilla syrup & pineapple juice
Step 2: Muddle with the muddler
Step 3: Dry shake without ice till foam formation
Step 4: Re-shake with 1 scoop of ice.
Fine strain with the strainer in a chilled Martini Glass
Garnish with edible flowers and drop 3 angostura bitters
