Vivaneau

4 cl Celery Gin – Rutte
1,5 cl lemon
Red tomato juice – Alain Milliat
Rim : Basilic syrup Bacanha + hawaii green salt
Foam : emulsify [ 1 eggwhite + 3 barspoons of green tomato juice + 1 barspoon celery powder + 1 barspoon basilic syrup + 4 drops Moroccan Bitter End ]
sprinkle Tandoori on the foam + 2 dashes Celery Bitter Truth + split vanilla bean

Scaffolding on the "Oliveto" recipe. 6 cl Gin - Roku2 cl Umeshu - Nigori2 cl lemon1 cl Olive Oil -…

4 cl Gin - London Dry N°3 Berry’s Bros 1 cl Vermouth - Noilly Prat Original Dry 1,5 cl Lemon1,5…

4 cl Gin - Jos'Berri1,3 cl Liqueur de Sapin - Deniset-Klainguer2 cl lemon1 cl homemade sugar syrup (lapacho, sucre muscovado,…