Shake all ingredients in a shaker on ice and strain into a cocktail glass. Briefly flame a kaffir lime leaf and attach to the edge of the glass with a clip.
Cut the kaffir lime into slices and mix everything with the gin, macerate for 48 h at room temperature in a vacuum or in a preserving jar, depending on the equipment. Sieve and pour into a clean Dash Bottle.
* Preparation of the tangerine Cordial or Sherbet:
250 ml Tangerine juice (freshly juiced, solids sifted out)
125 g Oleo Saccharum from tangerine peel**
5 g Citric acid
Boil all ingredients together until oleo and citric acid are completely dissolved, allow to cool and pour into a clean bottle.
** Preparation of the Oleo Saccharum from tangerine peel:
Mix the peels of 6-7 tangerines in a sealable container with 125 g of sugar and crush them with a grinder so that the oils come out of the peels, leave to stand for 24 hours. Remove the peels and add the sugar to the fresh tangerine juice.
***Preparation of the Kaffir Lime Essence:
10 cl THE DUKE Munich Dry Gin
5-6 Kaffir lime leaves
Abrasion of a Kaffir-Lime
1 Kaffir Lime