The Vanishing Point

Brooklyn bartender Sam Anderson whips up summer in a glass with Tanqueray

26 July 2012

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In the spirit of winding up or down with Tanqueray this summer, we enlisted Brooklyn-based bartender Sam Anderson to concoct the ideal drink to kick off the night.

“Structurally, the Vanishing Point is in line with a classic gin gimlet—really refreshing—with elements of the Ramos gin fizz,” says Anderson of the off-menu tipple he serves to his discerning regulars. Incorporating a sophisticated mix of special ingredients like sea salt (“it enhances the refreshing quality of a drink, and tends to be totally overlooked in the cocktail palette”) and cinnamon (“it’s one of the less forward botanicals in gin”) with the acidity of the citrus, Anderson’s drink conjures up summer in a glass. “Something strange happens to the texture,” he says, likening it to ice cream, but infinitely lighter. Living up to its name, the ultra-fresh beverage had us ready to let go for the night at first sip.

The Vanishing Point

1/4 oz lemon juice

1/4 oz lime juice

1/2 oz cinnamon-vanilla bean syrup

1 1/4 oz Tanqueray® London Dry Gin

A dash of orange blossom water

A pinch of sea salt

Shake all ingredients and serve on the rocks with a twist of lemon and grated cinnamon. For cinnamon-vanilla bean syrup, peel vanilla bean from inside the stalk. Crush 3 cinnamon sticks with mortar & pestle. Bring 2 cups water and 2 cups sugar to boil and add cinnamon and vanilla. Simmer for 5 minutes and store for 24 hours. Strain and bottle (Can be kept refrigerated for 2 weeks).

PLEASE DRINK RESPONSIBLY.