With dishes like paella, tagine, cassoulet, and harissa burger, the menu at Cafe Medina is best known as rustic-eclectic. The international flavours that are well-manipulated on the food side extends to the cocktail menu by bar manager, Marc Slingsby-Jones. This cocktail, The Fez, combines cucumber gin with salted ginger syrup, lemon juice, beet and orange kombucha, as well as rosemary.
Try it out!
1 ½ oz. Long Table cucumber gin
3/4 oz. salted ginger syrup
1/2 oz. fresh lemon juice
beet and orange kombucha, (Marc uses Culture Craft Kombucha)
1 sprig rosemary, for garnish
1 wedge Orange, for garnish
In a tall glass, add gin, syrup and lemon juice and stir the mixture with a cocktail spoon.
Fill the glass with ice, then top with kombucha.
Before serving, rub the rim of the glass with rosemary and garnish with an orange wedge.
