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Ketchup & Mustard

Ketchup & Mustard
Recipe Date:
November 3, 2021
Cook Time:
00:00:00
Difficulty:
Hard
Measurements:
Imperial (US)
I designed this cocktail to utilize the amazing flavour that is present in the pickled grapes! The grapes use mustard seeds so I wanted to bring that flavour forward in the gin. The honeycomb softened up the flavour of the mustard seed to pair well with the botanicals of the gin. All of the different flavours are balanced by each component of this highball. The soda water is effervescent enough to have a constant aroma of the liquor and shrub. It is capped off by the unique flavour of the pickled grapes which pair perfectly with this one in a million highball. Welcome to Ketchup & Mustard
Ingredients
  • 1 1/2 ozs Tanqueray 10 Gin infused with Mustard Seed and honeycomb*
  • 3/4 oz Tomato Shrub*
  • 1/2 oz Legend Distilling Naramaro
  • 5 dashes Bittered Sling Lem Marrakech Bitters
  • 3 ozs Fever-Tree Club Soda
  • 1 bottle of Tanq10 (750ml)
  • 3 tbsps tablespoons of mustard seed
  • 500gms Fresh Honeycomb
  • 1 lb of grape tomatoes, cherry tomatoes and heirloom tomatoes
  • 1/2 cup sugar
  • 1/2 tbsp of celery seed
  • 1/2 tbsp grains of paradise
  • 1 Pinch of Fleur de Sel
  • 2/3 cup Champagne Vinegar
  • 3 40 Knots Pickled Grapes for garnish
Directions

*Tanq10 Infusion Recipe:
1 bottle of Tanq10 (750ml)
3 tablespoons of mustard seed
500gms Fresh Honeycomb
Combine all ingredients into a vacuum-sealed bag
Sous Vide at 130 degrees for 5 hours
Once done, place the bag directly in the fridge overnight.
Pour mixture through a coffee filter and rebottle, label and date
*Tomato Shrub
1lb of grape tomatoes, cherry tomatoes, and heirloom tomatoes
1/2 cup sugar
1/2 tbsp of celery seed
1/2 tbsp of grains of paradise
Pinch of Fleur de Sel
2/3 cup Champagne Vinegar
Combine all the ingredients except the vinegar in a heavy-bottomed pot. Cover and bring to a
simmer. Remove from the heat and stir in the vinegar, cover, and allow to sit in the fridge
overnight. Strain the pulp and spices out and reserve the liquid.

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