A Royal Gem

Serve in

Garnish:

Antica Torino Rosso Vermouth Pearls, Lemon peel

How to make:

Starting with a chilled Nick and Nora glass. I add 1.50oz Hayman's Old Tom Gin, .50oz Hayman's Royal Dock Gin, .50oz Genepi, and 3 dashes of Orange Bitters into a shaker and throw the cocktail until it is perfectly diluted. I finish the cocktail with a flamed spritz of the Antica Torino Rosso Vermouth and lemon zest, and Antica pearls.

Antica Pearls- I first put 1 cup of olive oil in the freezer for 25-30 min. While the olive oil is cooling I mixed 1% of agar agar with 2 oz of the Antica and heat it up in a sauce pan until it starts to boil. I turn off the heat and set it aside to cool for 3 min. I take out my olive oil out the freezer and use a dropper to transfer the mixture in the olive oil. This while automatically jellify and form into pearls. I rinse them carefully and place them in the cocktail.