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.
Calories626.1kcal
Proteins0.3grams
Fats0grams
Carbohydrates13.6grams
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.
- Lemongrass: 3 g
- Hibiscus tea (karkade): 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.
- Gin: 500 ml
- Aperol (bitter orange aperitif): 30 ml
- Lemon juice: 30 ml
- Sugar syrup: 25 ml
- Cucumbers: 10 g
- Hibiscus tea (karkade): 5 g
- Lemongrass: 3 g
3
Strain the cocktail through a sieve into a glass. Bungaray is ready!
