Bungaray Cocktail

2 servings

5 minutes

Freshness and lightness are provided by lemongrass, lemon juice, a slice of cucumber and a pleasant sourness of hibiscus. Recipe by head bartender Anton Korobkov from Kultura Bar.

Energy value per serving

• Calories: 626.1
• Proteins: 0.3g
• Fats: 0g
• Carbohydrates: 13.6g

Ingredients

• Gin: 500 ml
• Aperitif Aperol: 30 ml
• Lemon juice: 30 ml
• Sugar syrup: 25 ml
• Hibiscus tea: 5 g
• Lemongrass: 3 g
• Cucumbers: 10 g

Cooking steps

1. First, prepare an infusion with gin, lemongrass, and hibiscus. Chop the lemongrass, add tea, and pour in the gin. Leave it in a warm place for three days.

   Required ingredients:

   • Lemongrass: 3 g
   • Hibiscus tea: 5 g
   • Gin: 500 ml

2. Add 30 ml of the prepared tincture and all other ingredients to the shaker, fill with ice to 2/3, and mix well.

   Required ingredients:

   • Gin: 500 ml
   • Aperitif Aperol: 30 ml
   • Lemon juice: 30 ml
   • Sugar syrup: 25 ml
   • Cucumbers: 10 g
   • Hibiscus tea: 5 g
   • Lemongrass: 3 g

3. Strain the cocktail through a sieve into a glass. Bungaray is ready!