Winning Recipes
Winning Recipes

The "Affe" Gato

By Jonathan Travers-Smith

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The "Affe" Gato image

Serve in a

Coupe glass

Garnish:

Rosemary sprig, grated lime zest, orange blossom spritz.

How to make:

Shake the gin, lemon juice and rosemary syrup with ice.

Double strain into chilled coupe (freezer preferable).

Make a quenelle of lemon sorbet with two spoons. Add the top few leaves of a sprig of rosemary to the sorbet then float in the coupe.

Top with champagne and grate a light coating of lime zest.

Spritz the top of the cocktail and the side of the glass with orange blossom water.

Enjoy both sipping and spooning.

50 ml Monkey 47 gin
30 ml Lemon juice (freshly squeezed)
15 ml Rosemary sugar syrup (1:1)
Float Lemon sorbet
Top up with Brut champagne or sparkling wine
1 sprig Rosemary sprig
grated zest of Lime zest (peel)
1 drop Orange blossom water / Orange flower water
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Notes:

I wanted the gin to lead the way, so the lemon, piney rosemary and lime zest are all designed to complement the notes found in the gin itself. Monkey47 also lends lavender florals lifted by the bubbles from the champagne.

Can be sipped while taking intermittent spoonfuls of sorbet.

Origin:

Taking inspiration from the German for monkey "Affe" I created the Affe-gato.

It's a combination of the classic affogato format where ice cream is "drowned" in espresso, with a classic sgroppino flavour profile (and bubbles).

A drowned monkey?

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