Ingredients
| 30ml Cynar | |
| 10ml orange liqueur | |
| 10ml ground-coffee vermouth | |
| 30ml saffron & cauliflower vinegar | |
| East Imperial grapefruit soda |
Instructions
| 1. | Pour all the ingredients into a glass and top with grapefruit soda. Garnish with olives. |
| 2. | GROUND-COFFEE VERMOUTH |
| 3. | Infuse 150g of ground coffee overnight in a bottle of dry vermouth. |
| 4. | Strain through a fine coffee filter and bottle it. |
| 5. | SAFFRON & CAULIFLOWER VINEGAR |
| 6. | Infuse 15 threads of saffron and 150g of cauliflower in 500ml of apple cider vinegar. |
| 7. | Let it infuse for an hour. |
| 8. | Strain through a fine sieve and bottle it. |
Bites Patrick Schmitt – Head Chef at Madame George / Drinks Andrea Marseglia – Head Bartender at Madame George / Photography Jason Creaghan
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