Mixology

30ml Underground Spirits Ad Crescendum var Flosferam Gin 

10ml Citrus Syrup 

Fluteful of Sparkling Wine

Arrange your flutes before your guests arrive. Into each flute measure the gin and citrus syrup. At the last moment pour in the well chilled sparkling wine and serve immediately. Garnish with a citrus wheel. 

For the citrus syrup, use whole fresh lemons (or any other fresh whole citrus. Cut in wedges and put into a saucepan. Cover with one cup of water and one cup of sugar. Gently simmer for around five minutes. Strain into a glass bottle and refrigerate until needed.

45ml Underground Spirits Caramel Vodka

2 tsp passionfruit pulp

15ml passion fruit liqueur

15ml fresh lemon juice

sparkling wine on the side

Measure everything into a mixing glass, stir with a generous amount of ice. Double strain into coupe glass. Garnish with a floating half a fresh passionfruit. 

Serve the sparkling wine separately in a shot glass and enjoy the simple act of taking sips of each one after the other.

45mL Underground Signature Gin

20mL triple sec

10ml mandarin oleo

20ml fresh lemon juice

1 egg white

Combine all ingredients in a cocktail shaker and dry shake without ice. Add ice and shake again for 20 seconds. Strain into a chilled coupe glass. Twirl of lemon to garnish. 

Oleo’s are simple to make. Take your citrus peels and place into a glass jar, cover completely with sugar. Place in the fridge for at least 48 hours. Strain off the sweet syrup to use.

2 Pieces Fresh Pineapple
¼ Piece Fresh Lime, Cut into 2 Pieces
2 Wedges of Fresh Orange
Dash of Angostrua Bitters
2 Bar Spoons of Sugar Cane
50ml Underground Vodka

Muddle the fresh fruit in a highball glass. Add the vodka, sugar cane & bitters. Top up with ginger ale and ice. Garnish with fresh mint.