“SPYCED DRY GIN” BY BRUNO SILVA, TOP 10 PORTUGAL, BOLS AROUND THE WORLD 2013
SPYCED DRY GIN
I inspired myself by the new trends of Gin Bars, creating a well balanced and flavoured Gin cocktail. This is a before dinner dry cocktail that balance the fresh of the mint and the hot of the chilli pepper.
30 ml of Tanqueray Ten
30 ml of Bols Genever
15 ml of Bols Cacao White
10 ml of Moni Spicy Syrup
6 Mint Leaves
GARNISH :1 Chilli Pepper; Mint Spring.
In mixing glass, muddle the Mint Leaves and the Monin Spicy. Then place the Tanqueray Ten, Bols Cacao White and Bols Genever, fill the glass with cubed ice and shake it vigorously.
Double strain into a previously chilled cocktail glass.
Guarnish with a Mint Spring and a Chilli Pepper.