*Preparation of the Ginger sugar:
1,5 kg Ginger
1 kg Sugar
750 ml Water
Slice the ginger with the skin still on. Lightly simmer the ingredients for 45 minutes and then filter.
**Preparation of the ginger dust and Duke jelly:
Puree the rest of the ginger sugar in a mixer, spread 1/2 cm thick on a baking tray lined with baking paper and bake in the oven at 65° C for 3 days. Cut into small rectangles to get ginger biscuits. For the garnish of the drink, grind a ginger biscuit to dust and sprinkle over the drink.
125 ml Water
125 ml THE DUKE Munich Dry Gin
2 gelatine sheets
Soak and dissolve the gelatine according to the package instructions. Bring the water to the boil and remove from the heat, stir in the gin and gelatine. Pour the mixture into a flat mould and allow to cool. Cut a piece of the jelly from the mould to garnish the drink.