Mapuche

Mapuche pictured in 5.5oz Coupe

2 oz State Line American Gin
1 oz Maqui Syrup
1/2 oz Fresh Lime Juice
1/4 oz Fresh Grapefruit Juice
1 oz Egg White

Glass: Coupe or Nick & Nora
Garnish: Grapefruit Peel, expressed & discarded

Add all ingredients into your shaking tin and shake without ice. Add ice & shake until shaking tins are frosty. Double strain into chilled glass. Express grapefruit peel & discard for garnish.

*Cocktail Lounge circa 2018
Recipe by State Line Distillery bar manager Mike McDonald

Maqui Berry Syrup

Tools:

Scale
Vacuum Sealer
Sous Vide
Cheesecloth and/or Coffee Filter

Ingredients:

80g Maqui Berry Powder
500g Granulated Sugar
500g Filtered Water

Process:

Weigh and add ingredients to vacuum seal bag, seal. Sous vide @ 145 degrees for 1 hour. Place in Ice Bath. Once chilled strain through cheesecloth and/or coffee filter.