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Nashville Fall Gin Tonic - Spiced Pear and Rosemary

POS name
Gin Tonic NSH
GLASSWARE
Copa/Globe WIne Glass
Menu & SECTION
Gin and Tonic
Menu description

BCN Gin, Spiced Pear Liqueur, Fever Tree Light Tonic, Rosemary,  Star Anise

Table talk
MIS recipe(s)
RECIPE FOR COCKTAIL

In a Copa/Globe wine glass, combine the following:

- Fill glass 2/3 with ice
- 2 oz Infused BCN Gin
- 4 oz Fever Tree Light Tonic

Stir briefly to incorporate, then add:
Garnish: Dehydrated Pear, Rosemary Sprig, Star Anise

  • Pear dehydrated with a light toss in cinnamon and simple
RECIPE FOR BATCH

Infused BCN GIn

  • 1 bottle of BCN Gin
  • 1 cup spiced pear liqueur
  • 2 pears cut into large pieces
  • 1 cinnamon stick
  • 1 tablespoon cloves
  • 1 rosemary sprig

Combine and let sit for 24 hours, then strain.

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