Ingredients
- 1 oz Gin preferably Bimini
- 1 oz Sweet Vermouth preferably Casa Mariol Vermut Negre
- 1/2 oz Adobo Shrub scant, see recipe
- 7 drops Chocolate Bitters Bittermens Xocolatl mole bitters
Top
- 4 oz Cava
Garnish
- Orange Twist
- Bay Leaf fresh
Adobo Shrub
- 1/2 cup Coconut Vinegar
- 1/2 cup Muscovado Sugar
- 1 clove Garlic thinly sliced
- 1 Bay Leaf
- 1 Thai Chile Pepper
- 1/2 tsp Black Peppercorns
Instructions
- Combine all ingredients, except for the cava, in a wine glass filled with ice.
- Top with cava.
- Garnish with an orange twist and a bay leaf.
- Enjoy!
Adobo Shrub
- Add all ingredients except sugar to a container and cover.
- Let sit for 24 hours, then combine with sugar and stir until dissolved.
- Strain into a resealable container.
- Pro tip: Any extra shrub can be used as a base to make adobo. Just add 1/2 cup soy sauce or tamari (or more to taste). Save the solids that were strained out to cook into the adobo.
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