Ingredients
| 30ml dry gin (we recommend Scapegrace Classic or 1919 Dry Gin) | |
| 20ml boysenberry & bay leaf cordial (see recipe below) | |
| East Imperial Yuzu Lemonade | |
| pea shoots or tendrils, to serve | |
| BOYSENBERRY & BAY LEAF CORDIAL - makes 600ml / preparation 7 - 10 mins | |
| 1 cup boysenberries (can be frozen if out of season) | |
| 1 cup caster sugar | |
| 1 cup cold water | |
| ½ teaspoon citric acid | |
| 1 medium-sized bay leaf, ripped into 4–6 pieces |
A light, refreshing and dry play on the classic Collins, this hi-ball brings together a high level of herbaceousness, sherbet sweetness and refinement to present a super well-rounded quencher.
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Instructions
| 1. | Build all ingredients except the garnish in a highball glass, packing it with cubed or large block ice. |
| 2. | Garnish with pea tendrils. |
| 3. | BOYSENBERRY & BAY LEAF CORDIAL |
| 4. | Add all the ingredients to a blender, set on low (if you have a Thermomix, level 2 setting) for 6 minutes. |
| 5. | Pour through a fine sieve and leave to strain for a couple of minutes until you have extracted all of the syrup. |
| 6. | Bottle, label with the date of production and keep chilled for up to 2 months. |
| 7. | This recipe makes more than you need, but the syrup is great in homemade sodas, on ice cream or as a sweetener in other cocktails. |
Food by Zennon Wijlens / Drinks by Mikey Ball / Photography Jason Creaghan
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