Martinez al Bacio
by Julian Langestraat, Global Brand Ambassador MONKEY 47
Ingredients
4 cl MONKEY 47 Experimentum Series 2y09 : Rome
3.5 cl MONKEY 47 Sloe Gin
5 cl Lillet Rose
1 barspoon Salted Caramel Syrup with Vanilla
5 drops Balsamico Vinegar
Cacao
Powdered Sugar
Preparation
Mix cacao and powdered sugar into a fine dust, brush rim of glass with the salted caramel syrup. Mix MONKEY 47 Experimentum Series 2y09, Sloe Gin, Lillet, syrup and balsamico in a shaker and shake over ice. Strain into the prepared tumbler on ice. Cheers!
For the Salted Caramel Syrup with Vanilla
Mix 35 cl of water, 300 g of sugar and a teaspoon of vanilla extract in a pot and let it boil until the sugar dissolves. Add a teaspoon of salt and stir until caramelised. Add another 35 cl of water when caramelised.
