pink panda
Ingredients
- 4 cl THE DUKE Wanderlust Gin
- 2 cl tonic reduction*
- 9 cl soda
Preparation
Mix the gin and tonic reduction in a glass with ice, top up with soda and stir again. Finally garnish with mint.
*Production of Tonic Reduction:
75 ml quinine tincture
250 g frozen raspberries, thaw and puree
15 g orange zest
10 g lemon zest
10g citric acid
5 g dried mint
2.5 g dried gentian
150ml water
Vacuum seal and cook sous-vide at 72 °C for 30 minutes. Then put everything in a pot and simmer with 250 g sugar for five minutes.