La Mula

2 oz Gin, Bombay Sapphire
1 oz Lemon juice
3⁄4 oz Guava syrup
1⁄4 oz Campari
1 oz Ginger beer, Fever Tree
1 spg Thyme
Instructions

Shake all but the ginger beer and thyme. Double strain into a Collins glass filled with ice cubes. Add the ginger beer. Gentley swizzle. Garnish with a thyme sprig and several finger lime "caviar" pulp.

Notes

For the syrup: bring to a slow simmer 100g guava puree (Ponthier), 100g honey, 100g water & 1 vanilla bean (5 cm bean = 1 tsp extract).

Cocktail summary
Posted by EranS on
Created by
Eran Shifferman
Year
2019
Is the
author's original creation
Curator
Not yet rated
Average
4 stars
(1 rating)
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