SMELLS LIKE RAIN
INGREDIENTS
• 1.5oz TROMBA BLANCO
• .75oz Dry Vermouth (I used Guerra)
• .5oz Pear Eau De Vie (I used St George Pear Brandy)
• Barspoon Acidified Celery Syrup*
• 2 drops Saline*
• 2 drops Grapefruit Bitters
*To make the acidified celery syrup-juice and strain 500ml celery. Blitz with 500g white sugar and 10g of citric acid until sugars are dissolved and syrup is smooth. Strain, bottle and refrigerate.
*The saline solution is 10:1 kosher salt to water, dissolved and bottled in a dropper.
PREPARATION
Stir and serve up with pressed grapefruit twist and pressed fennel fronds.
Sally Gillespie, Manager, Bar Raval
