The knock-out favorite from White Lyan’s first menu, this force-carbonated play on the Cosmopolitan has been subtly adapted to be easier to make at home.
For more on carbonating cocktails, Team Lyan outlines their best practices.
Bay Cosmo
White Lyan | London
Ingredients
Servings: 3 to 4
- 3 1/2 ounces vodka
- 5 1/2 ounces cranberry and bay leaf cordial (see Editor's Note)
- 12 1/2 ounces water
Garnish: grapefruit peel
Directions
- Add all ingredients to an iSi soda siphon (be sure that the thin interior tube is removed) and charge.
- Shake the canister, then place it in the refrigerator for at least two hours, or preferably, overnight.
- With the canister upright, very slowly release the pressure by pressing down the lever. (Do this a little bit at a time over the course of half an hour or so, storing in the fridge in between.)
- Carefully open the top of the cannister and pour the drink into a coupe.
- Garnish with a twist of grapefruit peel.
Editor's Note
Cranberry and Bay Leaf Cordial:
35 ounces cranberry juice
17 ounces white sugar
1 teaspoon malic acid powder
4 teaspoons citric acid powder
1/2 cup fresh bay leaves, lightly packed and torn
2 large grapefruit peels
Add all ingredients to a Ziploc one-gallon freezer bag. Seal the bag tightly and add it to a stock pot filled with water. Heat the water to 104 degrees fahrenheit over very low heat, and cook at that temperature for 90 minutes, lifting the bag out every 20 minutes or so to agitate and help dissolve the sugar. Remove the bag from the water, set aside to cool and strain the liquid through a tea strainer. Bottle the cordial and refrigerate.