Ginstronomy - Three Gin And Food Pairings For Your Venue - Flipbook - Page 14
• 20mls lemon juice
• 60mls tomato juice
• 15mls Worcestershire sauce
• 10mls green pickle brine
• Dash green tabasco sauce to taste
• Salt & pepper to season
METHOD
1.
Add all ingredients to the mixing tin and gently stir until cold
and incorporated.
2.
Strain over fresh ice in a highball glass.
3.
Garnish with a stick of celery.
Top Tip:
For pickle ‘fans’ try gently pickling your celery stick
garnish in a sweet & sour pickle brine with dill, coriander and
other seasonal herbs to accentuate the Tanqueray in the cocktail.
Also feel free to experiment with your chosen hot sauce.
A more tropical fruit salsa/hot sauce will brighten the cocktail
and bring out more citrus notes in the cocktail.
Alcohol content:
• 45mls Tanqueray London Dry Gin
15.29g per serve
THE TANQUERAY
SNAPPER
