Botanical Gardens

Shake all ingredients cold in a shaker over ice and strain into a cocktail glass. Briefly flame a kaffir lime leaf and attach it to the edge of the glass using a clip.
Grate the kaffir lime peel with a microplane, cut the kaffir lime into slices and mix everything with the gin, macerate for 48 hours at room temperature in a vacuum or, depending on your equipment, in a preserving jar. Strain and pour into a clean dash bottle.

* Preparation of Mandarin Cordial or Sherbet:

250 ml mandarin juice (freshly juiced, solids strained out)

125 g Oleo Saccharum from mandarin peel**

5g citric acid

Bring all ingredients to the boil until the oleo and citric acid are completely dissolved, allow to cool and pour into a clean bottle.

** Preparation Oleo Saccharum from tangerine peels:

Mix 6-7 tangerine peels with 125 g sugar in a sealable container and mash with a muddler so that the oils come out of the peels. Leave to steep for 24 hours. Remove the peel and add the sugar with the fresh mandarin juice.

*** Preparation of kaffir lime essence:

10 cl THE DUKE Munich Dry Gin

5-6 kaffir lime leaves

Zest of a kaffir lime

1 kaffir lime