Recap: Gunzan's cocktail of the month
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.