Garnish:
1x oyster Lemon zest (discarded)
How to make:
Additional ingredients:
1x Oyster
5ml of oyster juice
1.Shuck an oyster
2Pour all the ingredients (apart from oyster) into a mixing glass and stir for approximately 30 seconds
3.Strain into chilled glass
50 ml | Monkey 47 gin |
2.5 ml | Noilly Prat dry vermouth |
7.5 ml | Lillet Blanc |
2 drops | Orange bitters |
Notes:
Aromas of Monkey 47 beautifully compose with the taste of the sea that the oyster delivers.
Cocktails is sharp and clean with notes of saltines at the finish.
It's a creative way to convince someone who doesn't like either martinis or oysters to try both.
Recommend to be drank as cold as possible.
And shuck the oyster right before serving.
Origin:
Here in Cornwall, Padstow. it's of a big importance to use local produce, which is in abundance, especially for fish and shelfsih, since at the end of the day Padstow is a fishing port.
When you have a look from the restaurant, over the estuary you can find a Porthilly oyster farm.
So why not to introduce a product from mountainous region of Black Fores in the middle of Europe to possibly the freshest possible oyster from Cornwall.
Not every gin has such balanced complexity to match powerful flavours of an oyster, so it was an effortless decision.
Nutrition:
One serving of Oyster 47 contains 122 calories.