1½ oz (45 ml) Sipsmith London Dry Gin
¾ oz (22 ml) Aalborg Taffel Akvavit
½ oz (15 ml) Cointreau
1 oz (30 ml) lemon juice
1 oz (30 ml) Ginger-Passion fruit Cordial *
3 dashes Angostura Bitters
candied ginger, for garnish
lemon wheel, for garnish
rosemary sprig, for garnish
- In a cocktail shaker with ice, add all ingredients except for garnishes, shake to combine. Double strain into a Collins glass filled with ice and garnish with candied ginger, lemon wheel and rosemary sprig.
- * For Ginger-Passion fruit Cordial: In a saucepan, combine 1 cup (250 ml) each white sugar and passion fruit purée, 3½ oz (105 ml) fresh ginger juice (at specialty stores) and ½ cup (125 ml) water and bring to a boil. Turn down heat and allow to reduce by a quarter. Allow to cool to room temperature before using.