Ingredients
- 35ml Strawberry infused Tanqueray Export
- 15ml Lanique Rose
- 1 Dash English Garden Aromatics
- 20ml Distilled Lime Cordial
- Top Rose Champagne
- Icing sugar to garnish
Method
Strawberry infused Tanqueray Export
Take 500g Tanqueray with 1kg of fresh strawberries without their tops.
Blend this together with 2% pectinex to start breaking down the fruit.
Vac-pack this to increase the infusion between the ingredients and sous vide at 42 degrees Celsius to maximise the pectinex enzymatic breakdown.
After 30 minutes take out of sous vide and centrifuge in order to create a beautifully clear strawberry-infused gin.
Then strain this through a coffee filter and bottle.
English Garden Aromatics
Combine 30ml MSK Raspberry, Rhubarb, Violet, Lavender, Hendricks Gin, Rose Water, Elderflower Cordial & 15ml Suze.
Bottle & store at room temp.
Distilled Lime Cordial
Take freshly squeezed lime juice and distil at 35 degrees Celsius and 30 mBar until all liquid has distilled over.
Take this liquid and for every 100ml add 5.8g of citric acid and 0.8g of malic acid in order to mirror the pH of strawberries.
With this measure the weight and add the same amount of sugar to make a 1:1 acidified syrup.
To serve:
Build all ingredients into a wine glass and garnish with Icing sugar and carve out The Edgbaston logo.
