Pour Ma Guele
Ingredients
- 1.5 ounces gin
- 1.5 ounces dry vermouth
- 1.5 ounces water, ice cold
- 0.3 ounces maraschino liqueur
- 0.3 ounces verjus blanc
- 3 dashes orange bitters
- 2 dashes absinthe
- 1 tablespoon cassia bark
- 1 tbsp lemon peel
- Garnish: dried rosebuds
Method
Add the Bombay Sapphire gin, Dolin dry vermouth, water, maraschino liqueur, verjus blanc, orange bitters and St. George absinthe verte into a mixing glass without ice and stir well. In a small ramekin, combine cassia bark chips and dried lemon peel, then carefully light with a torch. After everything begins to smoke, invert a white wine glass over the ramekin, and capture the smoke inside the glass to season it for 20 to 30 seconds. Pour the drink into the prepared wine glass. Express the oils of lime and grapefruit peels over the glass, then discard. Garnish with dried rosebuds.