- 70ml infused gin (recipe below)
- 50ml Martini bitters
- 50ml Martini bianco
- 2 slices of orange
- Infused gin (makes about 550ml)
- 100g golden caster sugar
- 4 cloves
- Zest of 2 oranges
- 2 bay leaves
- 1 cinnamon stick
- 1 star anise
- 500ml Bombay sapphire gin
How to mix
Recipe by Georgina Hayden
Make your infused gin as far ahead as you can. Add all of the ingredients, except for the gin, to a small pan. Gently bring the mixture to the boil then simmer over a low heat for 8-10 minutes, until it forms a light syrup. Take off the heat and leave to cool.
Once cold, pour the the cooled syrup and its infusions into a glass bottle and top up with the gin. Shake well to mix and store for at least a week to infuse. Strain before using.
To make your cocktails, divide a handful of ice cubes between two old fashioned whisky glasses. Mix the ingredients in a jug, stir well and divide between the glasses.
Courtesy of Jamie Magazine – Subscribe