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

Glassware: Coupe

Cocktail Inspiration:

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).