Herbs & Spices
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Herbs & Spices
Serve in a Coupe glass
| 1 2⁄3 oz | Caorunn Gin |
| 2⁄3 oz | Lemon juice (freshly squeezed) |
| 2⁄3 oz | *Special ingredient #1 (see above) |
| 1⁄6 oz | Green Chartreuse (or alternative herbal liqueur) |
| 1⁄2 oz | Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer or Aquafaba (chickpea water) or Vegan egg white replacement |
Garnish: Cilantro/coriander leaf
How to make:
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass. Special ingredient #1: Apple & Coriander cordial: take one apple (preferably Coul Blush, though Braeburn works just as well) and remove its core. Then take a handful of fresh coriander (roughly 40 grams) and dice finely. Throw both the diced apple and coriander into blender and purée until smooth the finely strain into a bowl. Measure the contents of the now-strained purée and add its equivalent in simple syrup (1:1).
Allergens:
Recipe contains the following allergens:
- Egg white (pasteurised) - Eggs
History:
Created by Kyle Van Oosterum, The Adamson Restaurant and Bar, Fife, Scotland.
Nutrition:
One serving of Herbs & Spices contains 141 calories
Alcohol content:
- 1.2 standard drinks
- 15.8% alc./vol. (15.8° proof)
- 17.4 grams of pure alcohol
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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