Garden Party
Recipe Date:
November 3, 2021
Serving Size:
1
Cook Time:
00:00:00
Difficulty:
Hard
Measurements:
Imperial (US)
What a wild ride this year has been! That means you deserve to have the fruits of your labour.
Nothing is sweeter than going into the garden and being able to try all of the vegetables you
have babied and watched grow all spring and summer. This drink is an ode to the lushest
gardens and orchards that grow on the 40 knots property and the life they sustain. It is a love
letter to the summer and I’m hoping it inspires fellow green thumbs to put their palettes to the
test. It is also a test for sustainability because I hate food waste. I knew from the start I wanted
to use the brine liquid in my cocktail and give it a second life. Pickle brine has a true plus in the
kitchen and after it’s gone the jar will house a plant! It's always about a full life cycle of products
for me.
Ingredients
- 1 1/2 ozs Langleys London Dry Gin infused with local cherry tomatoes
- 1/2 oz Ancho Reyes Poblano Chile Liqueur
- 1/2 oz Thyme Syrup
- 1/4 oz Picked Grape Brine
- 1/2 oz Lemon Juice
- 2 big Dashes of Shiso Bitters
- 2 ozs Fevertree Soda Water to top
- 40 Knots Pickled Grape and Thyme garnish
- 200g of Local Cherry Tomatoes (cut in half)
- 15g Fresh Thyme
- 1 cup Granulated Sugar
- 1/2 cup water
Directions
Place all ingredients but the soda water into a shaker tin with ice and shake to dilute.
Double strain neat into a Collins glass with 3 inch by inch ice cubes. Top with soda and garnish
with a
bunch of Thyme and 2 pickled grapes on a pick.
Tomato Gin:
300ml Langleys London Dry Gin
200g of Local Cherry Tomatoes (cut in half)
Place into a Mason jar and let sit for 2-4 days or until desired taste is achieved. I went with 4
days and
then placed the finished product in the
freezer to chill for use.
Thyme Syrup:
15g Fresh Thyme
1 cup Granulated Sugar
1/2 cup water
Heat it all in a pot and then strain and chill for use.
