1 oz St George Terroir gin
1 oz King's Ginger
3/4 oz Imbue vermouth
St George Absinthe Verte for glass wash
Ginger, razer thin slice, for garnish
Combine first three ingredients and stir until cold and dilution brings everything into balance.
Pour into rocks glass washed with absinthe. Garnish with ginger
Tenzing Coupe Cocktail: The Mise a feu punch by Carlos Julian
2 oz. Canne bleue
.75 oz. Imbue petal & thorn vermouth
.75 oz. grapefruit juice
.5 oz. lime juice
.5 oz. chareau aloe liqueur
1 barspoon D'aristi xtabentum honey liqueur
1 barspoon Demerara syrup
1 dash bitter truth chocolate
Assembly : combine all the ingredients in a shaker thin , add ice and shake it like a legend , pour into a nice vessel and add ice .
Garnishes:
1-slice of pitalla
1- slice of ate de guallava
St George abssinthe mist
2014 Winner of The Tenzing Coupe Cocktail: The Autumnai Daiquiri by Annemarie Sagoi
1.5 oz Clement Rhum Agricole Select Barrel
.5 oz lemon juice
.5 oz Umenoyado Yuzu Sake
.5 B.G. Reynolds Falernum
.5 oz Imbue Petal and Thorn vermouth
.25 Barsol Perfecto Amor
6 drops Bittered Sling Crabapple bitters
Annemarie Sagoi (center) receiving the First Annual Tenzing Coupe award.