Thanks to our good friends over at queencitycocktails, we've been doing a bit of tinkering with our @anovaculinary sous vide cooker. On the docket tonight is a homemade sage, ginger, blackberry and black pepper shrub. The sweetness of the berries and demerara balances perfectly with the spiciness of the ginger and black pepper, as well as the tartness of the apple cider vinegar. Check out the recipe below! 👇🏾👇🏾👇🏾
ingredients:
22 oz | 60 ml Barrel Aged Hat Trick Gin
1½ oz | 45 ml Ginger Blackberry Pepper Shrub
½ oz | 15 ml Elderflower Tonic
Ginger Beer
1 Sage Leaf
1 Blackberry
instructions:
Combine gin, shrub and elderflower tonic in a shaking tin with ice and shake vigorously for 15 seconds. Fill Collins glass to the rim with ice. Pour and strain cocktail over ice. Top with ginger beer. Garnish with a fresh sage leaf, blackberry and straw. Make sure to tell your guests to stir well before drinking. Cheers!
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PSA: Make a smoked apple pie syrup this month. Make a lot.
Remember when I made a smoked apple pie syrup on my @traegergrills to make an Apple Pie a La Mode whiskey sour? No? Well check it out a couple posts back because it was firrrrreeee.
Anyways, I figured I’d put that syrup to good use in an Old Fashioned and it worked out way better than I could have ever imagined. Up next - the batched version!