INGREDIENTS
1 ½ oz Street Pumas Gin
½ oz St. George Pear Brandy
½ oz La Quintinye Dry Vermouth
½ oz Fresh lemon juice
½ oz Bay syrup (simple syrup steeped with bay leaves)
3 Drops of Bitterman's Scarborough Bitters
Bay leaf to garnish
TOOLS
5th SENSE COCKTAIL
Recipe by Brian Claudio Smith of Baker’s
This complex cocktail updates a classic gin and citrus profile with herbal notes of bay and dry vermouth.
INSTRUCTIONS
Mix all ingredients in a tin, add ice and shake. Strain into Coupe. Garnish with bay leaf and enjoy!