Growing in a region with a unique Delta river formation, I grew up with seafood, fresh fish and lots of seaweed of witch we used to fertilised the fields.

This drink is somehow a tribute to my childhood memories.

50ml Tanqueray Ten Gin

10ml White sweet Port

15ml gomme

1 pickled salicornia stalk

4 muddled raspberries

20 ml raspberry shrub

15 ml fresh lemon

Muddle the raspberries with the salicornia and the gomme, dispense the salicornia out, pour all the ingredients and shake well.

Double strain into a Coupette or Martini Glass and garnish with dehidrated seaweed and edible flowers.

Enjoy!

Cocktails By Flávio Pròspero

Mixologist & Consultant @ Mare Restaurant & Gin Bar

Praia da Vagueira, Portugal

https://pt-pt.facebook.com/mareginbar