Recipes
The Beldi Cocktail
published May 31, 2012
West restaurant’s bar manager, David Wolowidnyk, beat out thousands of competitors at a Bombay Sapphire competition in Marrakech. Here's the recipe that won him the World’s Most Imaginative Bartender title
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.
