Named for the eponymous park in Rome, Jon Mullen likens his High Borghese to “a refreshing smash.” Gin, lemon cordial and lemon juice are shaken with Suze, a French gentian liqueur and fermented tomato brine—the byproduct of the kitchen’s fermentation process. The result is, in Mullen’s words, “an elevated vegetal and herbal drink.”
Jon Mullen, Bar Pisellino | New York
- 1 1/2 ounces London dry gin
- 1/2 ounce Suze
- 1 ounce lemon cordial
- 1/2 ounce lemon juice
- 1/4 ounce fermented tomato brine
- Combine all ingredients in a mixing tin and shake with ice.
- Strain into a chilled coupe.
15 lemon peels
1000 grams white sugar
1000 grams lemon juice
1 ounce vodka
Combine the lemon peels and sugar overnight at room temperature and let sit overnight. Add the lemon juice and whisk until the sugar has dissolved. Add the vodka, strain out the solids. Will keep for up to 2 weeks in the refrigerator.