The Tenderloin Tommy

How To Prepare:

Glass: Coupette

Garnish : Fresh Grated nutmeg and cinnamon

Ingredients:

40 ml BLOOM Gin

56 ml fresh grapefruit  Juice

14 ml House made Grendadine 

7 ml St Elizabeth Allspice Dram 

1 Egg White

5 tarragin Leaves  

Method:  In a tin muddle the Tarragon and BLOOM gin. Add the remaining ingredients, ice and shake well chilled. Double strain into coupette and garnish with fresh grated nutmeg and cinnamon.

Created by  Deric Witt from Fish & Farm in San Francisco USA .

Winner of the 2011 BLOOM Cocktail Competition USA