GonzaloAcosta

The Clubhouse, Argentina

Gonzalo
Acosta

Bartending for +8 years now, mentored by my late brother Sebastian Sulpizio, one of the greatest bartenders to have lived and my inspiration to always better myself

Pink Velvet

Pink Velvet

Argentinian gastronomy is simple yet tasty and we always try to make the most with less. Because of lack of diversity in local ingredients, we tend to be very creative with the ones we can get. I want to show that through this cocktail.

Ingredients

  • Beefeater London Dry

  • 3/4 oz beet syrup

  • 1/2 oz passion fruit pulp

  • 1/2 oz coconut milk

  • 2 & 1/4 oz beefeater london dry

Garnish

  • Lime twist

  • sugar, oj & angostura caramel

Glassware

Old fashioned

Ice

Crushed

Method

Add all ingredients to shaker with crushed ice. Shake and serve in old fashioned glass. Garnish with lime twist and a sugar, orange juice and bitters caramel crust. To do this, remove the top of an orange, add a layer of sugar, a few drops of angostura and flame. Then remove the caramel layer and add to the cocktail.

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