Amuerte X Paul Morel | We've collaborated with the master of flavors, Paul Morel. A true flavor perfectionist with years of experience. He has collaborated with the world's finest restaurants, elevating their bars to elite status. He created a tribute to the essence of the Amuerte flavor and crafted 4 different cocktails to ditch the ordinary gin & tonic. We unveil the Grey Hound, the first cocktail of the series created with a Gin & Tonic Granita and crafted with finger lime. A must try recipe to impress your guests, created with Amuerte White.
Per cocktail
Amuerte white 40 ml Three cents grapefruit 100 ml Lime juice to refresh G&T granita 20 gr
G&T granita
Amuerte White Gin 200 gr Fever Tree Tonic 600 gr 100 gr Supasawa 100 gr
* Combine all ingredients and freeze in on -21 for 24 hours *Stir at least once to mix all flavors.
Vanilla Olive Oil
Arbequina olive oil 250 g Vanilla 2 sticks
* Cut the vanilla in half, scrape out the seeds, and add them along with the sticks to the infusion
