Lenton Rose

Barn Beverage Manager Logan Griffin and Kevin Trent of the Barn collaborated to create an enchanting new cocktail – the Lenton Rose! A taste of the fresh strawberry flavors sipped through mint infused salt and finished with the light bubbles of the Cava is like enjoying Summer in a glass. Cheers!

Lenten Rose

• 1.5oz Jackson Avenue Gin
  
• .5oz Strawberry Consume
  
• .33oz Stawberry Schrub
  
• .25oz Jack rudy tonic
  
• Splash lime juice
  
• Top with Cava
  
• Mint infused salt rim
  

To make the consommé, put 1 pack of strawberries (sliced) and ½ cup of white sugar into a mixing bowl and cover with plastic wrap. Place bowl over pot filled with 4 inches of water and put on medium/low heat for 2-3 hours. Strain the contents through a strainer and cool down for storage.

To make the schrub, muddle ½ cup of fresh strawberries with ½ cup of white sugar and ½ cup of champagne vinegar. Strain contents and hold.

To make the salt combine ½ cup of fine grain salt with 15 mint leaves in a food processor. Blend the salt mixture until the salt picks up a slightly green color and the mint leaves are thoroughly blended in.

To Mix: Shake all ingredients except for the Cava in a cocktail shaker filled with ice for 45 seconds. Pour the contents into a champagne flute rimmed with mint salt on half of the rim. Top with Cava.