Kelly's Cocktail Recipe
1 oz Dandelion Infused Gin
1 ½ oz Golden Honey Ginger Syrup
¾ oz lemon or lime
~shake and pour into a mason jar filled with ice~
Top with Mionetto Prosecco
Garnish with dandelion and Homemade Ginger Candy Straw
Dandelion Infused Gin:
To pre-batch pick a cup worth of dandelion heads from your backyard, infuse for a few hours in 750ml of gin and voila!
Golden Honey Ginger Syrup:
Grab honey and ginger from your local farm.
Bring to a boil 1-cup water, ½ cup honey, ½ cup golden yellow sugar alongside one diced ginger root.
Strain and sparkle with some edible gold!
Homemade Ginger Candy Straw:
Blend 1 cup of the strained ginger from previous recipe and 1 tbsp. Golden Honey Ginger syrup.
Pour over baking tray lined with parchment paper and dehydrate for 6 hours at 175°.
Roll into whatever shape pleases you, like a straw for example!
What inspired the drink?
With the current travel restrictions, we have found ourselves doing outdoor gatherings such as picnics with our “bubble” of friends more then ever. Don’t get me wrong - I would LOVE to be sipping on a gorgeous cocktail in Venice right now. However the beauty of British-Columbia has inspired me to prove that we can create a luxurious Mionetto based cocktail using simple, local ingredients, from our own backyard.
What bar do you work at?