This cocktail is a beautiful and elegant twist on the classic Gin Sour, allowing the culinary botanicals in the Japanese Gin to shine with notes of yuzu, toasted sesame, cucumber, sansho pepper and shiso, and it is made using a Grant Sous Vide. The result is moreish and complex with stunning flavours that are well integrated.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- 70cl Japanese Gin
- 30g dill
- Spiced pear
- Lemon and yuzu oil
- 1 egg white
- A baby apple and or dill pollen
- A zest of lemon or yuzu peel
For the dill infusion, simply add 30g fresh dill to 70cl Cambridge Distillery Japanese Gin, sous vide at 65 degrees for 45 minutes. Allow to cool and strain back in to bottle. Add all ingredients to shaker, add ice and shake, fine strain back in to shaker and dry shake (without ice) to emulsify the egg white. Strain over a large ice rock.
Thanks to Ashley Briggs at Cambridge Distillery and Grant Sous Vide for this recipe.