Aegean Sea

Name: Aegean Sea
Ingredients: 1.5 ounce plymouth gin; .5 ounce salers gentiane; .25 ounce dolin dry; 1 bar spoon of mugolio pine sap; st. george rhum agricole; santorini caper leaf

The Daily Meal Contributors|Dec. 16, 2016 2:44 pm EST

Aegean Sea

4.5 (2 ratings)

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Watch the city lights of Chicago sparkle from the rooftop bar at the Chicago Athletic Association. Nandini Khaund, the hotel's "spirit guide" (or head bartender), adds a spoonful of evergreen sap harvested in small batches in the Italian Alps to a classic White Negroni recipe.

Servings

1

Ingredients

1.5 ounce plymouth gin
.5 ounce salers gentiane
.25 ounce dolin dry
1 bar spoon of mugolio pine sap
st. george rhum agricole
santorini caper leaf

Directions

Mist a Nick and Nora glass with St. George Rhum Agricole (or rinse with 1/8 oz) then place the caper leaf on the bottom.
In a mixing glass, combine the Plymouth, Salers, Dolin Dry and the pine sap. Add ice and stir just enough to incorporate and chill the drink without too much dilution- you want to maintain a nice, silky mouthfeel. Strain atop the caper leaf-lined glass and enjoy.