1.5 oz dill-infused Strange Monkey Gin by Silverback Distillery
0.5 oz Fox Field Barrel-Aged Vixen Gin by Devil’s Backbone Brewing Co.
0.75 oz dry vermouth
1 oz Sungold tomato & basil shrub*
6 drops of Spicy pepper tincture**
1-2 dashes celery bitters
Combine all ingredients in a mixing glass over ice. Stir for approximately 20 seconds or until desired dilution is reached. Double strain into a Nick & Nora glass, garnish, and enjoy.
Garnish (optional): Lightly salted cucumber strip, pickle brine infused cherry tomato, and a sprig of dill on a cocktail pick.
*Sungold tomato & basil shrub
Slice sungold tomatoes and mix with sugar and salt, refrigerate in a sealed, non-reactive container for two days. Combine basil and apple cider vinegar in a glass jar and let sit for two days at room temperature. After two days, combine all ingredients and let sit for one week, refrigerated, stirring occasionally. Strain out all solids and add MSG to taste.
**Spicy pepper tincture
Wearing gloves, devein and remove seeds from peppers and slice into thin strips. Combine with ethanol into a nitrous whip cream (iSi whipper) canister. Charge twice with 7.5g nitrous chargers. Carefully unseal the canister, strain off all solids, and combine with water. Store in food safe glass eyedropper bottles.
