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How to make a:

Born To Be Olive

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Posted

4m ago

SGS mixologist Ivelina Doncheva @crazy_bartender_iiv shares her favourite creation, Born To Be Olive.

‘My inspiration was to only use local ingredients from the Mediterranean, more precisely, the French Riviera where I work. As Monaco is located between Provence and Italy, I decided to mix those different cultures by using 2 of the famous Provençal flavours: lavender and olives. The 2nd nod to France is using local Menton lemon and chickpeas water. The Italian touch comes with a hint of arugula (rucola salad). Last but not least, my personal touch is rose water. I’m from Bulgaria and it is known for the valley of the Roses. Dry gin is the the perfect match for these flavours

Born in the Mediterranean, Born to be Olive’.

INGREDIENTS

  • Beefeater Dry Gin

  • Oli’Still (Olives based eau de vie, produced in Avignon city) infused one week with Arugula (Rucola Salad)

  • Chickpeas water

  • Lavender syrup

  • Menton Lemon juice

  • Rose water Spray

METHOD

  • Pour the following ingredients in the shaker : 4cl Beefeater Dry Gin

  • 1.5cl Oli’Still (Olives based eau de vie, produced in Avignon city) infused one week with Arugula (Rucola salad)

  • 3cl Chickpeas water

  • 1.5cl Lavender syrup

  • 2cl Menton Lemon juice add ice, shake well, strain and serve on ice cube in an Old fashioned glass

  • Spray three times with Rose water & garnish with dried rosebuds and fresh arugula leaves

Let SGS know how you get on with Born To Be Olive. Tag us on Instagram @secret.gin.society

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