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‘Restless’ Salcombe Gin Cocktail

By 22nd June 2021Articles, Lifestyle, News

‘Restless’ Salcombe Gin Cocktail

Created by world-renowned chef Niall Keating and a team of mixologists at Salcombe Gin, the exotic flavours of ‘Restless’ combine fresh notes of yuzu, fruity Asian pear, the subtle spice of Indonesian long pepper and the sweetness of kombucha to create a cocktail inspired by Niall Keating’s culinary journey.

 

INGREDIENTS

40ml Voyager Series ‘Restless’

10ml Choya yuzu liqueur

10ml Asian pear & Indonesian long pepper syrup*

5 dashes of plum bitters

1/2 pipette foaming bitters

50ml Real Kombucha Royal Flush

Perilla leaf

 

METHOD

Place an extra-large ice cube in a contemporary tumbler and leave to one side.

Fill a Boston shaker with ice, add the ‘Restless’ gin, yuzu liqueur, Asian pear and long pepper syrup, plum and foaming bitters and shake vigorously for 10 seconds.

Long pour the mixture through a double strainer over the ice cube into the glass.

Top up with 50ml of Real Kombucha Royal Flush.

Garnish with a single perilla leaf placed down the side of the glass.

*To make the Asian pear & Indonesian long pepper syrup.

Slice two Asian pears, sprinkle 2 teaspoons of sugar over them and grill until caramelised and golden brown. Meanwhile, make a simple sugar syrup, by combining 1 cup of sugar with 1 cup of water and simmer gently until the sugar has dissolved. Add the caramelised Asian pears to the syrup with 1 ½ teaspoons of Indonesian long peppers and leave in a sealed container in the fridge overnight. Strain through a sieve or muslin cloth, bottle and store in the fridge for up to a month.

Recipe kindly supplied by Executive Head Chef Niall Keating, Whatley Manor Hotel and Spa and Salcombe Gin

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