Introducing part four of the Seven Deadly LeSins – Demure with LeSin Vodka.

This seven-part series will bring you 14 totally unique recipes brought together by Chilled 100 Ambassadors and the LeSin team.

LeSin Vodka teamed up with the Chilled 100 to get creative and give back to bartenders with their Seven Deadly LeSins cocktail program. The brand put together a program to not only put much-needed funds directly in the hands of bartenders, but to create unique recipes for both professionals and home enthusiasts to try. Charles Vaughn, Founder of LeSin, explained, “We challenged the talented LeSin teams and Chilled 100 Ambassadors to create something new and amazing that you can look forward to when the world re-opens (and it will), and also something sure to impress your friends when you entertain at home during these different times. We felt this LEVEL UP was something in between on-premise and off-premise, so we called it HOME-PREMISE.”

Vaughn added that the program was about how to do more than just make a cocktail; it was about finding a way to infuse each recipe with energy. After all, when you go out for a night of drinking, there’s so much more to the experience than just what you’re drinking.

Bartender Bruno Diaz was challenged to create a cocktail inspired by the theme of Demure and the color White.

Bruno Diaz Introduces: The Mont Blanc and The French Alps

Photo by TeAnn Lakeotes

The Mont Blanc (Level Up)

The Mont Blanc (Level Up)

Photo by TeAnn Lakeotes

The Mont Blanc (Level Up)

Ingredients:

  • 2 oz. LeSin Vodka
  • 1/2 oz. Luxardo Liqueur
  • 1/2 oz. Lemon Juice
  • 1/2 oz. Pinot Grigio Basil Syrup
  • 3 Dashes of Rhubarb Bitters
  • 1 Whole Egg (egg white only)
  • 2-3 Basil Leaves

Preparation: Put all ingredients in a mixing glass with the egg white last. Dry shake for at least 15 seconds, then add ice and shake again for another 15 seconds. Pour in a chilled coupe glass. Smack 2-3 basil leaves used as garnish. Garnish: 2-3 basil leaves.

*Pinot Grigio Basil Syrup

Use equal parts pinot grigio and sugar, 8-12 fresh basil leaves. Boil pinot grigio and sugar until sugar dissolves and let it cool off, add basil leaves after cooling, process for 12-24 hours.


The French Alps (Home Premise)

The French Alps (Home Premise)

Photo by TeAnn Lakeotes

The French Alps (Home Premise)

Ingredients:

  • 2 oz. LeSin Vodka
  • 1/2 oz. Lemon Juice
  • 1/2 oz. Simple Syrup
  • 3 Dashes of Rhubarb Bitters
  • 1 Egg White
  • 2-3 Basil Leaves

Preparation: Put all ingredients in mixing glass, with the egg white last. Dry shake for at least 15 seconds and then add ice and shake again for another 15-20 seconds. Pour over ice in a highball glass. Grab 2-3 basil leaves, smack them with your hand and use as garnish.