Courtesy of the Mondrian Hotel bar
Makes 1 cocktail
- 1 ½ ounce (45 ml) Bell Pepper, Cilantro & Arugula Infused Bulldog Gin
- 1 ounce Lemon, Cayenne & Agave Juice*
- 1/2 ounce (15 ml) lemon juice
- 1/2 ounce (15 ml) agave syrup
- 4 to 5 ice cubes for shaking
- 4 to 5 ice cubes for serving
- Cilantro microgreens for garnish
- In a cocktail shaker put all ingredients, except garnish, and shake well to chill.
- Strain into a rocks glass over fresh ice.
- Garnish with cilantro microgreens.
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