Serve in

Garnish:

First, use a juicer to extract 15ml of lime juice, 1:1 water and sugar to make a monosaccharide syrup,using 15ml. Soak the dried flowers of geraniums in Riesling white wine for 24 hours and use 20ml. Take out the fresh green grape juice to obtain 200ml of fresh green grape juice. Crush and filter 15g of basil leaves into a green grape juice Blender to obtain green grape basil juice. Use 30ml, and use 40ml of Hayman's Old Tom's Gin add container ①, add 30ml of milk to container ②, slowly and evenly pour the materials from container ① into container ②, and stir evenly to obtain the liquid Then filter with coffee filter paper to obtain 140ml of liquor Soak 7g of gelatin in cold water, soften it, and then pour the clarified liquid into a pot over low heat. Melt the softened gelatin in the pot, then filter it out and add 2g of dried pansy. Stir well and refrigerate for about 20 minutes. Serve with a cocktail while eating and drinking.

How to make:

First, use a juicer to extract 15ml of lime juice, 1:1 water and sugar to make a monosaccharide syrup,using 15ml. Soak the dried flowers of geraniums in Riesling white wine for 24 hours and use 20ml. Take out the fresh green grape juice to obtain 200ml of fresh green grape juice. Crush and filter 15g of basil leaves into a green grape juice Blender to obtain green grape basil juice. Use 30ml, and use 40ml of Hayman's Old Tom's gin with ice.Shake Shake Shakehake! Double filtering.