Mapuche
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.