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50ml Elephant Gin
2x barspoons Pierre Ferrand Dry Curacao
2x barspoons Edmond Briottet Liqueur de Violette
15ml fresh lemon juice
3x barspoons homemade apple syrup
1x orange peel
1x homemade vanilla sugar
Method: Create a wide vanilla sugar rim to the pre-cooled glass. Shake all ingredients with lots of ice for 15-20secs. Add ice-cubes to glass. Double-strain into prepped glass.
Glass: favourite crusta glass
Garnish: orange peel
Elephant Crusta by Timo Schlimm, Die Bank, Hamburg, Germany.