What You’ll Need

Cocktail:

Corto Lemongrass Basil Olive Oil

Sauvignon Blanc

London Dry Gin

Fresh or Dried Lemongrass

Lemon Juice

1 Egg 

Honey

Angostura Bitters

Garnish

Pimento Stuffed Olive

Herb Coated Salami

2 Lemons  

Basil Leaf 

Cocktail Pick

Recipe

1.5 oz. White wine 

1 oz. Gin 

.75 oz. Lemongrass Corto Olive Oil infused Honey 

.5 oz Lemon Juice

1 Egg White

4 Dashes of Angostura Bitters

Garnish: Pimento Stuffed Olive, Salami, Lemon Wheel, Basil Leaf on a cocktail pick

Glassware: Rocks Glass

Ice: Large Cube 

Lemongrass Olive Oil Infused Honey Instructions

1. Chop two lemongrass stalks into small pieces

2. In a small pot add 12 oz. of honey and chopped lemongrass 

3. Once it starts to heat, stir and remove from burner 

4. Add 2 oz of Corto’s Lemongrass Basil Olive Oil 

5. Blend honey, lemongrass and olive oil with a handheld immersion blender until contents are fully emulsified.

6. Let steep for 20 min.

7. Strain and pour into a mason jar. Store in room temperature for up to 3 months

Cocktail Instructions

1. Add White Wine, Gin, Lemongrass Corto Olive Oil infused Honey and Egg white to a cocktail tin.

2. Dry shake (without ice for 7 seconds)

3. Add 1-3 medium sized ice cubes

4. Shake until ice is dissolved

5. Pour over a large cube. 

6. Add 4 drops of Angostura Bitters on top.

7. Garnish