The Chilled 100 Bartenders Have fun by Crafting Unique Cocktails

The Chilled 100 Bartenders have fun creativity, heritage, and the artwork of mixology by crafting authentic cocktails made with Plymouth Gin.

This cocktail takes you on a taste journey.  Has somewhat candy, somewhat bitter, and a whole lot of bizarre.  A real misfit.

Salty Misfit

by Eliza Hoar Boston, MA – @ginhoar

Elements

• 1 oz Plymouth gin
• 3/4 oz lime
• 3/4 oz salted cucumber basil easy*
• 1/2 oz Suze
• High with raspberry olive oil**

*Cucumber Basil Syrup

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Elements

• 360 grams thinly sliced cucumber
• 4 grams Malden salt
• 13 grams basil
• 24 oz water
• 24 oz sugar

Preparation

1. Have the cucumber and Malden salt sit in container for 10 minutes so salt begins to drag out juices.
2. Put all components in a blender and placed on excessive for 20 seconds.
3. Pressure with fantastic strainer or cheese fabric.

**Raspberry olive oil

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Elements

• 1 clam shell raspberries
• 2-gram Malden salt
• 6 grams sugar
• 8 oz additional virgin olive oil

Preparation

1. Put all components in blender.
2. Mix on excessive for 15 seconds and fantastic pressure or cheese fabric pressure.
3. Put in dropper bottle.

Step right into a realm of imaginative libations with me as I draw inspiration from the enchanting aisles of my neighborhood Asian market. Every go to looks like a journey to a different world, fueling my creativity for crafting distinctive drinks.

The genesis of this concoction? A current immersion within the fascinating world of the tv sequence “Shogun.” Transporting myself into the fragile persona of a Geisha, I envisioned a beverage that embodies magnificence and class.

On this ethereal libation, almond jelly lends a velvety contact, tantalizing the palate with its refined texture. The addition of lotus root and orange bitters imparts an beautiful natural essence, whereas the infusion of Pandan and jasmine cordial provides a burst of citrusy brightness.

My objective was to craft a cocktail that transcends the peculiar—a symphony of flavors that intrigues and captivates with its complexity. Be part of me on this sensory journey as we discover new dimensions in mixology.

Pandan Requiem

by Bevin Biggers Houston, TX – @ohbevin

Elements

• 2 oz Plymouth Gin
• 1 oz Pandan and Jasmine Cordial*
• ½ oz Almond Jelly Juice
• 3 dashes Orange Bitters

Preparation

1. Add Plymouth Gin, Pandan and Jasmine Cordial, Almond Jelly Juice, Orange Bitters to shaker.
2. Shake for 10-15 seconds.
3. Double pressure over almond jelly ball.
4. Garnish with Lotus Root and Gomphrena Flower.

*Pandan and Jasmine Cordial

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Elements

• 2.5 teaspoons of Jasmine tea
• 2.15 teaspoons of citric acid
• 1 teaspoon of malic acid
• 12oz of sizzling water

Preparation

1. Infuse 2.5 teaspoons of Jasmine tea, 2.15 teaspoons of citric acid, and 1 teaspoon of malic acid with 12oz of sizzling water for five minutes.
2. Individually, roughly chop 1 3/4 cups Pandan leaves and add in a blender together with 1/2 cup of sugar and your strained infusion.
3. Mix at excessive velocity 30 seconds.
4. Pressure by way of espresso filter.
5. You will discover Almond Jelly in a can at your native Asian Market.
6. The juice is within the can as effectively!
7. Garnish with Almond Jelly Ball, Lotus Root, Gomphrena Flower.