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 Gin Gin Mule, created with the Amuerte Black.
Gin Gin Mule - Lemongrass - Ginger snow
Fever tree ginger beer 850 g Sugar syrup 1:2 60 g Supasawa 80 g
Combine all ingredients and bottle Ginger snow Ginger infusion 900 g Amuerte black gin 100 g Lemongrass 2 x stalks
Remove the top, bottom, and outer ring of the lemongrass stalks Finely chop the lemongrass and add it to the infusion Infuse cold and vacuum-sealed for 12 hours Strain through a fine sieve and freeze at -21°C for 24 hours Pass through the ice swan and store in a Tupperware in the freezer until ready to use
Per cocktail Amuerte Black 50 g Ginger infusion 100 g Refresh with lime juice Verbena leaves 4 x Citrus African leaf 5 x
Build the cocktail over crushed ice Add the herbs, stir, and add more crushed ice to the rim of the glass Top with the ginger snow
Decoration Verbena 4 x Citrus African leaf 5 x Ginger snow Lime zest
Glass Tumbler Crushed ice
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