Lombardi Trophy

A bergamot-based gin sour
2 oz Old Tom Gin, Hayman's
34 oz Bergamot syrup
12 oz Lime juice
2 ds Olive oil
1 spg Rosemary
Shake all liquid ingredients. Double strain into an old-fashioned glass with a large ice cube. Garnish with a rosemary sprig
For the syrup: bring to a slow simmer 220g bergamot puree (Ponthier), 150g honey & 150g water. Remove heat and add 1 rosemary sprig & 1 basil sprig. Sit for 2 hours. Double strain.
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