Café y Musa
Recipe by Tyler Measley
- 2 oz. Wódka Vodka (Infused with overly-ripe banana peel and raisins via ISI Siphon)
- 1 oz. Dolin Blanc Vermouth
- .5 oz. Limoncello (Homemade)
- .75 oz. Lemon/Coffee Oleo Saccharum (Homemade)
- .75 oz. Lemon Juice
Preparation: Build cocktail in a shaker, add ice and shake. Double strain with a fine mesh strainer into a coupe glass and garnish.
Garnish: Dehydrated Banana and Cinnamon Stick
The incorporation of common, household ingredients in a unique and innovative way. In an effort to prevent waste, I incorporated the “scraps” of fruit into my cocktail (such as the overly-ripe banana peel in the Wodka infusion or the lemon peels within the limoncello and oleo saccharum).