Recap: Gunzan's cocktail of the month

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december cocktail: seasonal g & t


  • 40 ml lemon verbena infused Star of Bombay gin*

  • 75 ml tonic water (we use fever tree tonic)

  • 10 ml simple syrup

  • Ginger shrub foam* (optional – you will require an ISI cream whipper)


  • Add gin & simple syrup to an old fashioned glass and stir

  • Fill glass with ice then top with tonic water

  • Add ginger shrub foam on top 

to make lemon verbena infused gin:

- Sous vide the gin with lemon verbena leaves for 8 hours at 38 degrees. This infuses lemon verbena into the gin not overpowering the original flavor of the gin.

 to make the ginger shrub foam

  • Place 1 cup thinly sliced ginger, 2 cups sugar, 4 cups water & 5-6 curry leaves into a pot over low heat until the ginger has turned soft.

  • Add 1/2 cup vinegar and keep in air tight container for up to 24 hours to infuse.

  • Strain out the solids and pour into a ISO cream whipper.

  • Add 1/3 chick pea brine to the whipper.

  • Shake well then add 2 CO2 charges turn by turn, shake again then leave in the fridge until required.