This cocktail takes unusual and exciting ingredients and flavors, and combines them with the familiar to create a wholy new experience.
Combine all ingredients besides soda in shaker tin. Add crushed ice and whip shake. Add soda and pour into a Collins glass. Garnish with mint sprig.
*Green Apple/Makrut Lime Shrub:
693g chopped green apple
1 cup Makrut lime leaves
2 cups apple cider vinegar
Combine all ingredients. Stir to incorporate sugar. Cover and let sit 48 hours. Strain through cheesecloth and refrigerate.
It is an ideal aperitif wine and goes well with all types of tapa, especially olives, nuts and Iberian cured ham.
Also providing the perfect companion for shellfish and fish, especially those with a marked salty taste (anchovies) or even raw (sashimi).
Its low acetic acid content combines exceptionally well with dishes of marked acidity (vinaigrette salads, marinades, etc.) as well as with cold soups (gazpacho, ajo blanco, etc.).
Use an ice bucket with both ice and water to serve chilled between 6º & 8º C.
It adapts perfectly to a diverse range of salty and intense flavours.
In traditional wide-rimmed catavinos, or in white wine glasses.