Shaken · Highball
GarnishSmall pine cone and three buzz buttons
Shaken · Highball
Keith Mrotek, Flora Room, Minneapolis
Mediterránea cocktail recipe
What goes in it
- 1.5 ozGin
- 0.5 ozLime juice
Fresh juice · Recipe below ↓
- 0.5 ozMugolio pine syrup
- 0.25 ozAlpine herbal liqueur
- 0.25 ozBergamot liqueur
Bottle · Bergamot Liqueur
- 1 barspoonGinger syrup (1:1)
House prep · Recipe below ↓
- 1
- 2.5 ozTonic water
Mixer · Recipe below ↓
Method · Shaken
- 1Give everything except the tonic a short shake with ice.
- 2Strain into an ice-filled highball, top with tonic and garnish with a small pine cone and three buzz buttons.
- Glass
- Highball
- Ice
- Cubed
- Garnish
- Small pine cone and three buzz buttons
Prep ahead
Fresh juice
Lime Juice
- Yield
- About 1 oz per lime
- Keeps
- 1 day
- Storage
- Refrigerated
Ingredients
- Fresh limes
Method
- 1Juice to order or in small batches. Strain out seeds and pulp. Store in the refrigerator.
House prep
Ginger Syrup (1:1)
- Keeps
- 1 week
- Storage
- Refrigerated
Ingredients
- 1 partfresh ginger juice (by weight)
- 1 partgranulated sugar (by weight)
Method
- 1Juice fresh ginger (no need to peel) and whisk in the sugar until dissolved. Best used fresh.
Mixer
Harmony Tincture
- Yield
- Varies
- Keeps
- 3 months
- Storage
- Refrigerated
Ingredients
- Citric, malic and ascorbic acid powder blended 1:4:4
- Water, four parts to one part acid powder
- Saline solution (four parts water to one part salt)
- Rice vinegar
Method
- 1Dissolve the acid blend in four times its weight of water. Combine equal weights of that acid solution, the four-to-one saline and rice vinegar.
About the Mediterránea
Mediterránea is a cocktail made with gin, lime juice and mugolio pine syrup, created by Keith Mrotek at Flora Room.
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