Sleeping Lotus
Ingredients
- 10 fresh Mint leaves
- 2 oz Tanqueray London Dry Gin
- 3⁄4 oz Monin Almond (Orgeat) Syrup
- 3⁄4 oz Lemon juice
- 2 dash Orange Bitters by Angostura
Method
Glassware:
Serve in a Zombie or Collins glass
Prepare:
- Select and pre-chill a ZOMBIE OR COLLINS GLASS.
- Prepare garnish of edible flowers (preferably orchid) and mint sprigs.
Method:
- SHAKE all ingredients with ice.
- FINE STRAIN into glass filled with crushed ice.
- CHURN to integrate and top with more crushed ice.
Garnish:
- Garnish with edible flowers (preferably orchid) and mint sprigs bouquet.
Allergens:
Recipe contains the following allergens:
History:
Adapted from a recipe created by Sierra Kirk, bar manager at Hale Pele in Portland, Oregon.
Review:
An Army & Navy-style almond and mint gin sour served tall and frappe.
