Finn’s Fancy Gimlet
Created by Shannon Bandur with Chicago Distilling Co
2 oz Finn’s Gin
1/2oz Lemon Juice
1/2oz Lime Juice
1oz Thyme, Rosemary, Sage Infused Simple Syrup
Club Soda
Place first 4 ingredients in a shaker with ice and shake to mix. Strain in to a Collins Glass, add ice, and top with club soda. Garnish with fresh herbs or a lime wheel.
To make the Herb Infused Simple Syrup, blanch herbs in boiling water for 30 seconds then place them in a bowl of ice water for 1 minute. Meanwhile bring equal parts of water and sugar to a boil, let cool, and blend in the herbs. Strain to remove larger pieces of herbs. Store in a clean glass container for up to 2 weeks.
Go a step further and freeze whole herbs into ice using silicon ice cube trays.
2 oz Finn’s Gin
1/2oz Lemon Juice
1/2oz Lime Juice
1oz Thyme, Rosemary, Sage Infused Simple Syrup
Club Soda
Place first 4 ingredients in a shaker with ice and shake to mix. Strain in to a Collins Glass, add ice, and top with club soda. Garnish with fresh herbs or a lime wheel.
To make the Herb Infused Simple Syrup, blanch herbs in boiling water for 30 seconds then place them in a bowl of ice water for 1 minute. Meanwhile bring equal parts of water and sugar to a boil, let cool, and blend in the herbs. Strain to remove larger pieces of herbs. Store in a clean glass container for up to 2 weeks.
Go a step further and freeze whole herbs into ice using silicon ice cube trays.
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