Dream Bee
Serve in a
Rocks glassGarnish:
Gorse sprig
How to make:
To make Wild Foraged Vermouth add 4g rosemary, 2.5g wild thyme, 2g juniper berries, 2g meadowsweet, and 2g gorse to a vacuum-pack bag with 125ml of Noilly Prat dry vermouth. Sous-vide at 67°C for 3 hours, strain, and bottle.
Add all ingredients to a mixing jug and stir with ice. Strain into a rocks glass with a large ice cube and garnish with a stem of wild gorse.
| 1 2/3 fl oz | Beesou Bitter Honey Aperitif |
| 1/2 fl oz | Elderflower liqueur |
| 1/2 fl oz | Suze gentian liqueur (15% alc./vol) |
| 5/6 fl oz | Wild Foraged Vermouth |
