Ingredients:
50ml Biggar Gin
50ml Infusion Mix (See recipe below)
10ml Honey (Add more to taste)
Pour in to a short tumbler over ice and garnish with orange wedge, whole star anise and cinnamon stick.
Infusion Recipe:
Hibiscus Tea
Fresh Orange Juice
Fresh Apple Juice
6 Cloves,
2 Cinnamon Sticks,
1 Lemon,
Honey,
Star Anise,
Orange
Bring 400ml of water to the boil.
Add 2 Hibiscus tea bags and simmer for 10 minutes.
Remove from heat and remove tea bags.
Add 6 whole cloves, 2 Cinnamon sticks and 3 lemon slices.
Leave off heat for a further 5 minutes.
Add 250ml Fresh Orange Juice and 125ml Apple juice.
Bring the infusion back to the boil and then simmer for 10 minutes.
Strain or Sieve the mix and allow to cool.
Fill a clean sterile bottle with the above infusion and place in the fridge.
Designed by David Lapsley, Sommelier Patron at Etive Restaurant in Oban.
