Garnish:
Mediterranean Tonic air - add 75ml aquafaba, 100ml Med tonic, 25ml lemon juice and 25ml Gomme to cream charger and charge with 2 X No2 canisters. Shake vigorously and layer air on top of drink. Sprinkle pinch thyme buds across
How to make:
Add all ingredients to a Boston tin with ice & shake vigorously. Double strain into Nick & Nora glass. Garnish with Mediterranean Tonic air and a pinch of thyme buds.
| 1 1/3 fl oz | Monkey 47 gin |
| 2/3 fl oz | Giffard Crème de Pêche de Vigne liqueur |
| 1/3 fl oz | Thyme & pink peppercorn syrup (homemade) |
Origin:
Made in The Gallery, Ipswich to compliment the chef's weekly taco special featuring thyme smoked oyster mushrooms and peach salsa verde
Nutrition:
166 calories
