MENU dorset issue 23 MENU23.dorset pdf issue 23.new | Page 63

The Cocktail
Menu
il
Cockta
e
h
t
of
Month!
Lady Lavendula
By Oliver Miskin-Hymas,
Venner Bar at
The Bull Hotel, Bridport
Recipe
Ing redients
50ml lavender infused Tanqueray 10 gin
25ml fresh lime juice
20ml homemade rhubarb sugar syrup
(Optional 10ml pasteurised egg white)
Ga r nish
Smoking lavender sprig and rhubarb slivers
Method:
(If using egg white, dry shake for 3 seconds followed by
wet shake for 5 seconds.)
1) Shake all ingredients in a Boston shaker for 7 seconds.
2) Julep strain and fine strain into your vessel.
3) Briefly light lavender sprig with a match and waft over
the cocktail.
4) Garnish and serve.
Ve n n e r B a r i s o p e n We d s – S a t f r o m 6 p m t o 1 1p m .
We d n e s d a y n ig h t fe a t u r e s 2 - f o r -1 m o j i t o s .
T h e B u ll Ho t e l
3 4 E a s t S t r e e t , B r i d p o r t ,