Ginstronomy - Three Gin And Food Pairings For Your Venue - Flipbook - Page 10
• 20mls strawberry shrub*
• 20mls dry sherry
METHOD
1.
Batch all ingredients in a glass sterilised bottle.
2.
Add 12mls of water per serve or if batching ensure your dilution
is 20 percent of the entire batch amount.
3.
Keep refrigerated, pour into a mini martini glass and garnish
with a discarded lemon zest.
N.B. Liquid will freeze if stored in a freezer.
*STRAWBERRY SHRUB RECIPE
1.
Cut the calyx (green stem and leaves) off the strawberry and
juice the flesh and strain (make 500gms).
2.
Do equal parts caster sugar to strawberry juice and stir
until dissolved.
3.
Add 1:1 ratio of apple cider vinegar to sweetened strawberry
juice (500mls apple cider vinegar to 500mls sweetened
strawberry syrup).
Top Tip:
If you work with acid modifiers in your venue, try adding a
touch of ascorbic acid to keep the strawberry bright. Add to juice
as soon as you turn the juicer off. Consider working with enzymes
like pectin -x that will help you break down the cell walls of the
strawberries more quickly for juicing.
Alcohol content:
• 20mls Tanqueray London Dry Gin
9.64g per serve
JUNIPER BERRY
MINI MARTINI
