Serve

Four glasses, twelve places.

Every garnish comes from one of our twelve places: mandarin from the Neretva, sage from Cres, lemon from Amalfi. Measures are for one person, or for however many of you there are.

For how many

A gin and tonic with mandarin peel and a sage leaf on a stone ledge above the sea at dusk — Gin and tonic, mandarin, sage

A martini in a crystal coupe with a lemon twist, beside a copper bar spoon — Velebit martini

01 · Neretva and Cres in one glass

Gin and tonic

50 mlRosa Ventorum
150 mldry tonic
garnisha long mandarin peel and one sage leaf

A tall glass full of large ice. Gin first, then tonic down a spoon to keep the bubbles. Rub the mandarin peel around the rim.

02 · Velebit and Amalfi

Velebit martini

60 mlRosa Ventorum
10 mldry vermouth
garnisha thin lemon twist

Stir with ice for 30 seconds and strain into a chilled glass. Express the lemon peel over the glass and lay it on the rim.

03 · for evenings when the bura blows

Negroni Bura

30 mlRosa Ventorum
30 mlred vermouth
30 mlbitter
garnisha coin of mandarin peel

Stir all three with ice and strain over one large cube.

04 · all twelve places at once

Neat, as the distiller drinks it

25 mlRosa Ventorum
2 mla few drops of water
garnishnothing

Room temperature, a tulip glass. Nose it, add a drop of water, nose it again. The water opens the floral notes.

At the table

From the sea, from Lika and the islands.

A gin of the Adriatic likes Adriatic food. Four pairings Mara serves at the Distiller’s Table.

The Distiller’s Table →

Oysters from Mali Ston Baywith the gin and tonic and mandarin
Pag cheesewith a cold martini and a lemon twist
Prosciutto and almondswith the negroni, before dinner
Dark chocolatewith the gin neat, at room temperature

One measure, slowly, with food and company. If you drive, do not drink. If you are pregnant, do not drink.

London Dry Gin, 70 cl