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This Pure Kisumé Gin cocktail uses house-made candied tamarind and yuzu syrup with plum liqueur to create a light, sweet cocktail with a velvety texture.

“Layers of bright yellow and crisp white, topped with pink pepper and hibiscus make this luscious cocktail as pleasing to the eye as the tastebuds”

INGREDIENTS

  • 60mL Pure Kisumé Gin
  • 25mL candied tamarind and yuzu syrup
  • 30mL lemon juice
  • 10mL plum liqueur
  • 15mL aquafaba
  • Pink pepper and hibiscus flakes

METHOD

  • Combine all ingredients in a shaker over ice, and shake
  • Double strain into a coupette
  • Garnish with a sprinkle of pink pepper and hibiscus flakes

FOR THE CANDIED TAMARIND AND YUZU SYRUP...

INGREDIENTS

  • 500g candied tamarinds
  • 1 yuzu
  • 1L water
  • 1kg sugar

METHOD

  • Boil the candied tamarinds and yuzu in the water for one hour
  • Strain off liquid and add the sugar
  • Makes approximately 1.5L of syrup that will keep for around 2 weeks in the fridge

Real-time gin drinks and really awesome bars

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