Suplada Spritz

Keyword Bay Leaf, Bimini, Bittermens Xocolatl mole bitters, Black Peppercorns, Casa Mariol Vermut Negre, Cava, Chile Pepper, chocolate bitters, coconut vinegar, Filipino Cocktails, Gin, Modern Cocktials, Muscovado, Napier Bulanan, orange twist, sugar, Suplada Spritz, sweet vermouth, Thai Chile Pepper, vinegar

Servings cocktail

Author Napier Bulanan

Ingredients

1 oz Gin preferably Bimini
1 oz Sweet Vermouth preferably Casa Mariol Vermut Negre
1/2 oz Adobo Shrub scant, see recipe
7 drops Chocolate Bitters Bittermens Xocolatl mole bitters

Top

4 oz Cava

Garnish

Orange Twist
Bay Leaf fresh

Adobo Shrub

1/2 cup Coconut Vinegar
1/2 cup Muscovado Sugar
1 clove Garlic thinly sliced
1 Bay Leaf
1 Thai Chile Pepper
1/2 tsp Black Peppercorns

OZ - ML

Instructions

Combine all ingredients, except for the cava, in a wine glass filled with ice.
Top with cava.
Garnish with an orange twist and a bay leaf.
Enjoy!

Adobo Shrub

Add all ingredients except sugar to a container and cover.
Let sit for 24 hours, then combine with sugar and stir until dissolved.
Strain into a resealable container.
Pro tip: Any extra shrub can be used as a base to make adobo. Just add 1/2 cup soy sauce or tamari (or more to taste). Save the solids that were strained out to cook into the adobo.