How to Make a Goldeneye Colada
A signature Tanqueray martini from Local Three Kitchen & Bar.
♦ Difficulty Level: Moderate
BARTENDER Magazine’s Recommended Spirit: Tanqueray Gin
♦ This is a vesper meets a piña colada and was created by Melissa St.Clair
♦ 1.5 oz Coconut Oil Washed Tanqueray
♦ 1 oz Pineapple Rind infused Vodka
♦ 1/2 oz Lillet Blanc Aperitif
1. Infuse kettle one with pineapple rind for four days. Fat wash Tanqueray overnight with coconut oil.
2. Using the meat of the pineapple, we dehydrate them into floral style decorations.
3. Take all the ingredients mix them in a mixing glass pour into a chilled martini glass. Express lemon, peel and throw it away, garnished with our pineapple flower
