Maple Mambo Italiano

• 1 oz elderflower liqueur
• 0.75 oz Campari
• 0.5 oz maple syrup infused with ginger (Recipe in house *)
• 1 oz lime juice
• 4 dashes orange blossom water
• 2 oz dry sparkling wine
• 1 lime wedge to garnish

* Recipe in house: Maple Syrup Infused With Ginger

• 1 cup maple syrup (preferably amber for its rich flavour)
• 1/3 cup ginger, cut into 1 in x 3 mm julienne strips

1. Combine ingredients (except wine and lime wedge) in a shaker.
2. Fill with ice and shake for 10 seconds.
3. Add the sparkling wine to a highball glass filled with ice.
4. Double strain shaker contents into the glass. As this mixture is heavier than the wine, pouring it will suffice in mixing the two.
5. Garnish with the lime.

* Recipe in house: Maple Syrup infused with ginger

1. Pour maple syrup into the sous vide bag and add the ginger.
2. Place bag in vacuum sealer, remove as much air from it as possible, and seal. Caution: Home machines may cause damage during air removal, so do the best you can manually.
3. Infuse at 75 °C (167 °F) for 2 hours.
4. Once cooking is complete, remove bag from the machine and immerse it in ice water to cool. This will limit the potential for bacterial growth and promote longer storage time.
5. When cooled, filter the solution through a fine sieve. Store in the refrigerator until use.