Recipe courtesy of Jason Cousins, Beverage Director, Mondrian Hotel NYC


  • 1-1/2 ounces (45 ml) Gazpacho-Infused Bulldog Gin (recipe here)
  • 1/2 ounce (15 ml) simple syrup
  • 1/2 ounce (15 ml) tomato juice.
  • 1/2 ounce (15 ml) lemon juice
  • Sriracha-yogurt foam (recipe here)
  • Celery micro greens
  • Black pepper



  1. Add all ingredients to a mixing tin (cocktail shaker) with ice and shake well.
  2. Strain into a chilled cocktail glass and garnish with sriracha foam, micro greens, and grated black pepper.
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