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I wished one thing on our record that was as recent and Northumbrian as attainable. Utilizing the recent pine that grows throughout the restaurant provides a layer of freshness and distinctive flavour to this bitter, whereas the lime juice brings some physique and extra complicated sourness, and in addition lifts the crisp juniper within the gin.
Evergreen bitter
Serves 1
35ml gin – a superb, juniper-led one, ideally. I take advantage of Hepple, as a result of it’s native to us, and it’s made with recent inexperienced juniper, which works brilliantly right here
20ml freshly squeezed lemon juice
20ml freshly squeezed lime juice
35ml pine syrup (see above)
1 egg white (optionally available, although it does carry some texture to proceedings)
1 pine frond, to garnish
For the pine syrup
25g caster sugar
25g pine needles, washed
First make the syrup. Put the sugar and pine needles in a small pan, add 50ml water and warmth gently, stirring, till the sugar dissolves. Blitz the combo with a hand-held blender, then pressure and retailer in a clear jar within the fridge, the place it is going to maintain for about 10 days (it’s previous its greatest when it begins to darken in color).
To make the drink, put all the things bar the garnish in a shaker, dry shake, then add a superb handful of ice and shake once more. Pressure right into a rocks glass full of extra ice, garnish with the pine frond and serve.
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Bobby Morrison, head bartender, Pine restaurant, East Wallhouses, Northumberland
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