Our new peppery gin and tonic is a surprising Thai twist on a British classic! The addition of chilli gives it a peppery kick yet keeps the delicious refreshing taste that gin & tonic is famous for!
Cucumber Gin and Tonic with Chili
Cucumber infused Gin
Half a seedless chilli
Ginger syrup - Cut 100 gs of ginger in thin slices with the skin on. In a pot place 1kg of sugar and 1lt water and let it come to a boil. Once the syrup is boiling and all the sugar has dissolved, add the sliced ginger and let it boil for 2 more minutes. Let it cool down with the ginger. Once the mix is cold, remove the ginger through a strainer and reserve until needed.
Cucumber Gin - To infuse the gin, cut 2 cucumbers in half and scrape out the seeds. Add to your gin and let them infuse for 24-48 hours
For one cocktail - Place the lime wedges and the syrup in a shaker and crush with a muddler gently. Add the cucumber gin, a sprig of mint, 1 half of a chili (remove the seeds and slice vertically) and top with ice and shake vigorously for 10 seconds. Pour into a glass with new ice and top with tonic.