Just Dandy

Serve in a

Garnish:

Basil Leaf, with dehydrated Dandelion

How to make:

1. To a Mixing glass add 3 fresh basil leaves, pour in:
30ml Beesou
30ml Sweetened Rhubarb Campari*
30ml Dandelion Gin
2. Press the leaves in the liquids gently to express the oils
3. Add ice and stir until chilled.
4. Double Strain into a rocks glass with a large cube of ice. Be careful not to pour in any basil from the mixing glass.
5. Garnish with 1 fresh basil leaf and sprinkle 1 dehydrated Dandelion flower over the leaf.
* Add 180g of fresh rhubarb and 90g of sugar to a sous vide bag and sous vide in a water bath at 61C for 45 minutes. Then open the bag and add 250ml of Campari and sous vide at 55C for 1 hour. Strain the mixture through a fine filter ro remove any rhubarb and undissolved sugar. Bottle and label the Sweetened Rhubarb Campari.
Alternatively add the rhubarb and sugar to a large mason jar and leave for 12-18 hours at room temperature, once the juice is extracted add the Campari and let infuse for 24-36 hours. Strain the mixture through a fine filter.
(The leftover rhubarb can be used in cooking eg. Crumble, or dehydrated into a sweet snack.)
To a sous vide bag add 10g Dandelion flower (do not add the stems or leaves) and 200ml of London Dry Gin and sous vide in a water bath at 55C for 1 hour, this can go in the same bath as the rhubarb Campari. Strain the mixture through a fine filter. Bottle and label. Keep the flowers and put them in a Dehydrator for 7-8 hours at 57C so they keep most of their colour but become brittle enough to sprinkle for the garnish.
Alternatively add the flowers and gin to a large mason jar and let infuse at room temperature for 24-36 hours. Keeping the flowers and put in an oven set at the lowest temperature for 6 hours
Sous vide cooking and Dehydrators are generally a lot more energy efficient than a standard oven or hob.