Gunzan's cocktail of the month
january cocktail: summer spritz
• 30ml Bacardi Carta Blanca infused with mango and bay leaf
• 20ml Oscar Bianca Vermouth
• 10ml Ferrand Curacao liqueur
• 60ml sparking wine
To create the Bacardi infusion, sous vide one Bacardi bottle with three large fresh sliced mangoes and a handful of bay leaf at 40 degrees for 6 hours.
Once the infusion process is complete and cooled down, pour the above measurements into the wine glass, stir well and serve.
• Bay leaf
• In a white wine glass with bay leaf for garnish