A bitter gin sour, with notes of vanilla, smoke and bright orange.
Flavour Profile: Bitter
- 1.5 oz Sheringham Seaside Gin
- 0.25 oz Blue Curacao
- 0.25 oz Luxardo Bitter Bianco
- 0.75 oz Ver Jus Blanc
- 3 dashes White Chocolate Tincture *
- Burnt Orange Paint **
Brush 1/3 of the outside of a coupe glass with burnt orange paint. Add all ingredients into a shaker tin, Shake, double strain, serve up in a chilled coupe glass with the burnt orange paint acting as the sweet component. Garnish with burnt orange paint.
* White Chocolate Tincture: Add 10 oz Absolut Vanilla Vodka and 5 oz melted cacao butter together, store in freezer for 24 hours, then strain through coffee filter.
** Burnt Orange Paint: Add 10 oz orange juice (by volume), 300 g white sugar (by weight), 2 g xanthan gum and 1.5 oz Islay Whisky into a blender reserving the xanthan gum powder for last, blend on low and slowly add the xanthan gum powder. Store in a food safe container, label and date.
Mike Norbury discovered Sheringham spirits in 2016 while doing some research for a tourism-related class project. During this time, Sheringham was located in Shirley B.C. and a much smaller operation. However the quality was larger than he had come across in any other craft spirit. Fast forward a few years, Mike's bartending career had started to take off downtown Victoria, B.C. through cocktail competitions and working at some of Victoria's most highly respected cocktail bars. Sheringham was looking to do an event at their distillery now located in Sooke B.C., and kindly reached out. This event created a long lasting relationship that resulted in many more events and creating cocktail recipes. When Mike isn’t creating cocktails he finds himself spending time with family and doing his best to get lost in nature with his dog Tyson.