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.
CaloriesProteinsFatsCarbohydrates
626.1
kcal0.3g
grams0g
grams13.6g
grams1
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!