BELVEDERE COLLINS FEATURING CARROT CAKE

INGREDIENTS

• 4 cl. Belvedere Citrus Vodka
• 2 cl. Carrot syrup
• 2 cl. Freshly squeezed lemon juice
• 1 cl. sugar syrup
• Sparkling water

COURSE OF ACTION

1. Put all ingredients except sparkling water in a shaker with ice.
   (Cut the lemon in half and put it in a citrus squeezer and press into a jigger and further into the shaker)
2. Shake until cooled.
3. Put a strainer on your shaker and then strain the contents directly into a Highball glass filled with crushed ice.
4. Top up with sparkling water and stir gently with a cocktail spoon.
5. Garnish with carrot sticks and lemon zest.

BAR EQUIPMENT

• Ginza Boston and Speed ​​Tin - 57 cl. and 65 cl.
• Mezclar Jigger Slim Style 25/50 ml.
• Mezclar luxury strainer
• Citrus press in Japanese 18/8 steel
• Cocktail spoon
• Tom Dyer pouring spout