- 2 oz Dry Gin
- 1/2 oz Green Tea Syrup*
- 1/2 oz Dry Vermouth
- 1 barspoon Crème de Violette (1/8 oz)
*Syrup- 1 part hot green tea (strong steep, 5 minutes), 1 part sugar (1:1). Mix until sugar is dissolved. Let cool. Makes around 1.5 parts of syrup. Stir with ice and strain into a cocktail glass.
Here’s what Michael had to say about the Pokey Crocus:
“Nicely balanced between sweet and dry, hints of mint and chamomile, with a nice light floral finish. A great springtime cocktail in the sense that it’s refreshing and at the same time has multiple layers of flavor. Additionally it’s a nice transition from winter in the sense that it’s still spirit forward and intense.
I think this cocktail would hold up well at the Bitter Bar because it is unique, well balanced, and nicely reminiscent of the classics. “
Raising a glass to everyone who participated and to our bartender judge, Michael Cerretani. More DIA contests are on the way so stay tuned.