Spirits

The Beldi Cocktail

By Vancouver Magazine /
Ingredients:

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 

Method:

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.

 

 

Vancouver Magazine

Vancouver Magazine

The editorial team at Vancouver magazine is obsessed with tracking down great food and good times in our favourite city on earth. Email us pitches at [email protected].