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Searcy's Sky High
Millie's Lounge at The Ned

The Little Dove

Ingredients

  • 35ml Willem Barentsz
  • 35ml Homemade Lime & Eucalyptus Cordial
  • 15ml Quintinye Vermouth Royale Blanc
  • 2 Drops VOC Bitters (House Bitters inspired with Spice Trade)
  • Dash of Soda Water

How to Make

Garnish: Eucalyptus leaves on bamboo stick imitating a sail, lime peel and pink peppercorns
Glassware: Highball
Methods:
Cordial: Zest 6 limes and set zest aside, squeeze 150 ml of lime juice, pour into a saucepan and bring to boil. Once boiled, leave to cool for 3 to 5 minutes and add lime zest. Add 10 large eucalyptus leaves and 100 g of caster sugar. Stir well to dissolve sugar and set aside to cool completely. Strain and refrigerate until needed- keeps in the fridge for about 3 months.
Cocktail: Combine all ingredients apart from soda in a cocktail shaker. Fill with ice and shake well. Strain into a large highball glass over fresh ice. Top with soda. Garnish with 'eucalyptus sail', bits of lime zest and a few pink peppercorns.

Created by Piotr Jedrzejewski

The Little Dove

Ingredients

  • 35ml Willem Barentsz
  • 35ml Homemade Lime & Eucalyptus Cordial
  • 15ml Quintinye Vermouth Royale Blanc
  • 2 Drops VOC Bitters (House Bitters inspired with Spice Trade)
  • Dash of Soda Water

How to Make

Garnish: Eucalyptus leaves on bamboo stick imitating a sail, lime peel and pink peppercorns
Glassware: Highball
Methods:
Cordial: Zest 6 limes and set zest aside, squeeze 150 ml of lime juice, pour into a saucepan and bring to boil. Once boiled, leave to cool for 3 to 5 minutes and add lime zest. Add 10 large eucalyptus leaves and 100 g of caster sugar. Stir well to dissolve sugar and set aside to cool completely. Strain and refrigerate until needed- keeps in the fridge for about 3 months.
Cocktail: Combine all ingredients apart from soda in a cocktail shaker. Fill with ice and shake well. Strain into a large highball glass over fresh ice. Top with soda. Garnish with 'eucalyptus sail', bits of lime zest and a few pink peppercorns.

Created by Piotr Jedrzejewski