Nomad Cocktail Recipe & Ingredients - AdultBar

Nomad Cocktail

Ingredients

30ml

Gin Pink 1919 Distilling

15ml

Akevitt Blank

15ml

Lime Juice

15ml

Grapefruit Juice

15ml

Lemon Juice

5ml

Falernum Syrup

5ml

Cinnamon Syrup

190ml

Ice

18% Alcohol By Volume

36 Proof

1.4 Standard Drinks

Method - Shaken - Cold

Pack ice into glass.
Add all ingredients to shaker.
Quick dry shake without ice.
Pour into glass over ice.
Very Palatable

Nomad: people that travels from place to place

Served

Shaken

Cold

Highball Glass

300ml, 10.5oz, 30cl

Also See:Svalbard Norwegian

Gin Pink 1919 Distilling - 1919 Distilling pink gin is a dry summer gin with a subtle yet elegant berry finish that maintains those bold gin flavours.

Gin Pink 1919 Distilling

Akevitt Blank - Blank OHD akevitt is distilled from a potato spirit is flavoured with 14 locally foraged botanicals including meadowsweet heather flower St Johns wort dandelion root angelica root yarrow chamomile flower sorrel hyssop horehound chervil caraway calamus root and wormwood.

Lime Juice - A lime is a hybrid fruit which is typically round lime green 36 centimetres in diameter and contains acidic juice vesicles that are are broken.

Grapefruit Juice - Grapefruit juice made by cutting open and squeezing the grapfruit.

Grapefruit Juice

Lemon Juice - Juice of the lemon is about 5 to 6 percent citric acid with a pH of around 2.2 giving it a sour taste.

Falernum Syrup - Falernum syrup is flavoured with almond ginger lime and or vanilla cloves and allspice and cooked with sugar until thick and sweet.

Cinnamon Syrup - Syrup made from water sugar and cinnamon.

Ice - Ice is water frozen into a solid state and can come in wet ice cubes and dry ice cubes and is used to chill cold and lightly delute cocktails to make them smoother.

Nomad is very palatable strong cocktail at 1.4 standard drinks. Shaken with 30ml gin pink 1919 distilling and 15ml akevitt blank with 15ml lime juice as well as 15ml grapefruit juice including 15ml lemon juice also 5ml falernum syrup together with 5ml cinnamon syrup and 190ml ice and best at tea time. Just pack ice into glass then add all ingredients to shaker and quick dry shake without ice. Pour into glass over ice and served in a highball glass cold.

nomad gin pink 1919 distilling akevitt blank lime juice grapefruit juice lemon juice falernum syrup cinnamon syrup ice

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