Less is More
This cocktail recipe comes to you directly from the Cotton House Hotel - Batuar Bar & Restaurant, created for Barcelona Hotel Bar Week by their amazing Bartender: Alberto Melis.
Ingredients
For the cocktail itself
- 60 ml gin - they use 100&NOMORE
- 200 ml homemade tonic which you need to prepare beforehand
Ingredients for the homemade tonic
- 1 liter water
- .8 grams white cassia
- 8 grams fennel seeds
- 5 grams kaffir lime leaves (or regular lime skins if you can’t find kaffir)
- 20 grams grapefruit skins
- 250 ml oat milk
- 50 ml fresh lemon juice
Instructions
Make the homemade tonic water following these steps:
- Toast the fennel seeds in a dry pan until they release the aroma.
- Infuse 1 liter of water, the toasted fennel seeds, the of white cassia, grapefruit skin and kaffir lime leaves at 70 degrees for 20 minutes, then filter through a strainer.
- Heat the oat milk to 80 °C (no boiling), pour in the infusion and add 50 ml of lemon juice. Leave to cool in the fridge for 60 minutes then filter with a coffee filter or cotton filter.
- Now that you the two infusions done combine 1 part of the water with one part of the clarified oat milk
Cocktail Making
- Mix 200 ml of home made tonic for every 60 ml of gin and serve on the rock in a Collins glass and garnish with a grapefruit zest.
- If you have one, then place the mix in a soda siphon, let the mix cool in the fridge for about 60 minutes and load with two cartridges of CO2. Once gasified, serve on the rock in a Collins glass and garnish with a grapefruit zest.
Nutrition
Calories: 141kcalSodium: 1mgPotassium: 1mgIron: 0.02mg
Tried this recipe?Let us know how it was!