With these mixes, no one’s a stranger!

With these mixes, no one’s a Stranger

Gimlet No. 9

  • Stranger & Sons gin: 60ml
  • Curry leaf cordial: 20ml
  • Toasted curry leaf: one

Keep a champagne saucer in the freezer to chill (can be done a few hours prior). Measure and add all the ingredients to a mixing glass. Add a lot of ice to it and give it a light stir. Strain the drink in the chilled glass, then garnish with toasted curry leaf.

How to make curry leaf cordial

  • Sugar: 150gm
  • Water: 300ml
  • Fresh curry leaves: 50gm
  • Black Peppercorns: 2gm
  • Dry red chilly: one
  • Citric acid: 10gm

Mix all ingredients (except the sugar) in a saucepan and let it simmer until there is a strong flavour of curry leaves. Switch off the flame and add in sugar and stir till dissolved. Store in the fridge to steep overnight and strain it the next day. Add citric acid and stir until dissolved. Adjust according to taste and keep stored in the fridge.

 

 

 

 

 

Strange G&T

  • Stranger & Sons gin: 45ml
  • Indian tonic water: 120ml
  • Ginger slice: one

Keep a tall/highball glass in the freezer to chill (can be done a few hours prior). Pour 45ml of Stranger & Sons gin; add ice and top with 120ml tonic water. Give it a light stir and add a thin slice of ginger as garnish.

 

 

 

 

Pickler’s Prescription Highball

  • Stranger & Sons gin: 60ml
  • Pickled apricot brine: 20ml
  • Soda water: 100ml
  • Pickled apricot: one

Keep a tall/highball glass in the freezer to chill (can be done a few hours prior). Measure and add Stranger & Sons gin and the apricot brine to the glass. Add lots of ice and top it with soda. Give it a light stir. Garnish with the pickled apricot before serving.

How to make pickled apricot

Dry apricot with seeds: 350gm

White wine vinegar: 250ml

Apple cider vinegar: 250ml

Sugar: 325gm

Honey: 70gm

Cinnamon: 5gm

Star anise: 5gm

Bay leaf: one

Black peppercorn: 4gm

Mace: 5gm

Coriander seeds: 5gm

Sea salt: 10gm

Keep all the spices together in a little muslin cloth bag. Mix all the ingredients (except apricots) and stir until sugar is dissolved. Simmer for 5 minutes and skim the surface for any scum that forms. Add the apricots and let it stew for 2 minutesa. Switch off heat and let it rest for 2 days before using. Remove the spice bag after a week.