Chef Paul Ainsworth has teamed up with Salcombe Distilling Co. to create this exquisite gin cocktail
www.salcombegin.com
Serves 1
- Salcombe Gin Voyager Series ‘Daring’ 50ml
- Lime juice 15ml
- Yuzu juice 15ml
- Star anise syrup 25ml
- Cloudy apple juice 25ml
- Buttermilk 12.5ml
- Single cream 12.5ml
- Egg white 25ml
- Soda to top up
To serve
- Apple blossom
- Chill a highball glass in the freezer.
- Place all the ingredients, except the soda, in a boston shaker and shake for 15 seconds.
- Add ice to the shaker and shake vigorously for a further 15 seconds.
- Strain the mixture into the chilled highball glass and garnish with apple blossom.
Read our interview with Paul about his new gin collab here.
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You will need
- Salcombe Gin Voyager Series ‘Daring’ 50ml
- Lime juice 15ml
- Yuzu juice 15ml
- Star anise syrup 25ml
- Cloudy apple juice 25ml
- Buttermilk 12.5ml
- Single cream 12.5ml
- Egg white 25ml
- Soda to top up
To serve
- Apple blossom
Method
- Chill a highball glass in the freezer.
- Place all the ingredients, except the soda, in a boston shaker and shake for 15 seconds.
- Add ice to the shaker and shake vigorously for a further 15 seconds.
- Strain the mixture into the chilled highball glass and garnish with apple blossom.
Read our interview with Paul about his new gin collab here.
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