Put ginger beer in a highball glass with ice, shake all other ingredients on ice, pour into a highball glass and garnish with fresh mint.
*Preparation of the infused LION’s Vodka:
Put 50 g of organic fenugreek seeds in a pot, pour hot water over it and let it swell for about 15 minutes then filter the water. Put the slightly swollen seeds with 400 ml LION’s Vodka into a sealable container or bottle and let it macerate for about 4 hours, toss it from time to time and finally strain it.
**Preparation of the Golden Milk syrup:
Add 2 teaspoons of organic turmeric vanilla powder (e.g. CosmopoliTea) to 200ml of heated milk and 200 ml of fenugreek seed water (see above), add 400g of white sugar, simmer for about 1 hour without heat until the sugar has dissolved, then filter through a sieve.
***Preparation of the Milk-Mint syrup:
Heat 400 ml of milk in a pot, remove from heat, stir in 400 g of white sugar until it has dissolved. Put 1 bunch of fresh mint leaves and stalks into the pot, close well and simmer for about 1 hour, then filter through a sieve.
****Preparation of the clarified apple-horseradish essence:
Mix 100 ml apple juice, 100 ml apple cider vinegar and 3 teaspoons of cream horseradish in a bowl. Put the mixture into an open container with approx. 300 ml of 3.5% fat milk. Leave to stand at room temperature for at least 6 hours until the milk protein slightly stiffens, carefully pour the liquid into a kitchen sieve with a cloth and allow to drain. Pour the clarified essence into a dash bottle.