Chimpnay

Complexity
Alcohol 25% by volume (18g per serving)
Tools needed Mixing Glass, Sous Vide
Source Rheinland Distillers
3 cl Siegfried Gin
4 cl Vermouth (infused with bananas)*
2 cl Suze
Garnish Dried banana

Preparation:

Pour all ingredients into a mixing glass over ice and stir until cold with a stirring spoon. Strain into a tumbler on ice. Garnish with the dried banana.

*”Banana Vermouth” recipe
Steep 150g dried bananas with 500ml dry vermouth for 3 hours at 58 degrees using the sous vide method. Alternatively to the sous vide method, infuse bananas and gin in an airtight container for 3 days. Then filter and fill into a clean bottle. Store in a cool place!

Source: Rheinland Distillers

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