Ginstronomy - Three Gin And Food Pairings For Your Venue - Flipbook - Page 6
30mls Tanqueray London Dry Gin
•
15mls pineapple shrub*
•
110mls Fever Tree Yuzu Soda or
Fever Tree Indian tonic water
METHOD
1.
Build all ingredients in a chilled highball glass.
2.
Top with ice, stir and garnish with a thin slice of pineapple.
PINEAPPLE SHRUB RECIPE
1.
Cut the skin off the pineapple and slice the flesh off the core
into spears.
2.
Juice the flesh and strain.
3.
Do equal parts caster sugar to pineapple juice and stir until
dissolved.
4. Add 1:3 ratio of apple cider vinegar to sweetened
pineapple juice (300mls apple cider vinegar to 1000mls
sweetened pineapple syrup).
Top Tip: If you work with acid modifiers in your venue try add a
touch of ascorbic acid to keep the pineapple glow alive.
Add to juice as soon as you turn the juicer off.
Alcohol content:
•
10.19g per serve
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