PORTO FRESCO

May 24, 2015 at 2:13 pm

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Recipe by Gavin Steiner

INGREDIENTS:

1 1/2 oz. VEEV Açai Spirit

1/2 oz. Becherovka

1/2 oz. Fresh Squeezed Lemon Juice

1/2 Simple Syrup

1/2 oz. Egg White

Saffron Bitters

PREPARATION:

Combine all ingredients, except bitters, in a shaker tin. Dry shake to froth then add Ice. Re-shake to chill, then strain in to a coupe glass. Top with 2-3 healthy dashes of Saffron Bitters, and garnish with a fresh grapefruit peel. Enjoy.

GARNISH:

Grapefruit Peel

GLASSWARE:

Coupe

INSPIRATION:

I wanted to incorporate some depth by complementing it with some citrus, and bitter levels… hence the “Sour” style and then aromatic and citrusy-bitter components brought on by the Becherovka and Saffron bitters.

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