This is our first episode with a remote set up. Because Marius and I are social distancing, we’ve had to get creative to bring you new episodes! So be gentle! These are a tiny bit different than what we normally do, but I think we’ve got a good set up going! We’re stoked to be able to bring you some new content!

The Laurel Canyon was created by Los Angeles Bartenders Elliot Montero and Clare Ward. The very last shoot I did with Elliot (who is a fantastic photographer) we were talking about what cocktails to photograph and he suggested this one, I tweaked it a little by adding some fresh muddled cucumbers to add a fresh note, something we all desperately need right now. I’m trying to bring you guys some really simple drinks since what we can get is limited and so many people are out of work.

Alrighty hope you guys enjoy! and If you have any requests comment below!

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Amehla Co. Mixing Glass
Amehla Co. Honeycomb Nick and Nora Glass
Barfly Measuring Cup Jigger
Barfly Bar Spoon
Barfly Vintage Spring Strainer
Fees Grapefruit Bitters

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Laurel Canyon

5 from 1 vote

Print Recipe Pin Recipe

Servings 1 Cocktail

Ingredients

 

OZML

• 2 oz Mulholland Gin (Substitute with Hendrix or other Cucumber Forward Gin)
• .5 oz Dry Vermouth
• .5 oz Amaro Montenegro
• 3 Muddled Cucumber Slices
• 3 Dashes Grapefruit Bitters

Garnish

• Cucumber Slice

Instructions

 

• Add ingredients to mixing glass
• Add ice and stir until chilled
• Strain into chilled glass
• Garnish with Cucumber Slice

Keyword amaro, cucumber, dry vermouth, Gin, grapefruit, vermouth