Shaken · Coupe
Shaken · Coupe
Jon Mullen, Bar Pisellino, New York City
High Borghese cocktail recipe
What goes in it
- 1.5 oz
- 1 ozLemon cordial (1:1)
House prep · Recipe below ↓
- 0.5 ozGentian liqueur
Bottle · Gentian Liqueur
- 0.5 ozLemon juice
Fresh juice · Recipe below ↓
- 0.25 oz
Method · Shaken
- 1Shake everything with ice.
- 2Strain into a chilled coupe.
- Glass
- Coupe
- Ice
- Up
Prep ahead
House prep
Lemon Cordial (1:1)
- Yield
- About 800 ml
- Keeps
- 1 month
- Storage
- Refrigerated
Ingredients
- 500 mlclarified lemon juice
- 500 gsugar
- 1 droplemon oil
- 10.5 gcitric acid
Method
- 1Heat the juice, oil and sugar just to a simmer, strain, then stir in the citric acid and cool.
Fresh juice
Lemon Juice
- Yield
- About 1.5 oz per lemon
- Keeps
- 2 days
- Storage
- Refrigerated
Ingredients
- Fresh lemons
Method
- 1Juice in small batches. Strain out seeds and pulp. Store in the refrigerator.
Mixer
Fermented Tomato Brine
- Yield
- Varies
- Keeps
- 2 weeks
- Storage
- Refrigerated
Ingredients
- Brine from lacto-fermented tomatoes
Method
- 1Strain off the liquid from a batch of lacto-fermented tomatoes and keep it cold.
About the High Borghese
High Borghese is a sour made with london dry gin, lemon cordial (1:1) and gentian liqueur, created by Jon Mullen at Bar Pisellino.
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