The Beldi Cocktail
May 31, 2012
45ml Bombay Sapphire infused with Moroccan Saffron and Ginseng
20ml Martini Bianco cold steeped with 1 tsp Moroccan Mint Tea and 6-8 fresh mint leaves
15ml Cinnamon/Cassia Syrup
mist of toasted coriander tincture
2 dashes Lem-Marrakech Bitters – exclusively produced by Kale & Nori
Combine Bombay Sapphire, Martini Bianco, Cinnamon/Cassia Syrup, and bitters. Stir with ice in a mixing glass. Mist the toasted coriander tincture into the chilled glass. Strain into the chilled glass, garnish with a lemon zest, and mist tincture again over the surface.