Gin and Ko

Ingredients

• 60 ml Oli’Gin Maison Manguin
• 30 ml homemade red vermouth
• Shiso Leaves Purple

Preparation

• In a mixing glass.

Homemade red vermouth

• 750 ml red wine (Merlot, Cabernet Franc)
• 250 ml neutral alcohol
• 100 g brown sugar (adjust to taste)
• *100 ml Date syrup
• 1 punnet of Honny Cress, 1 punnet of Aclla Cress, 1 punnet of Wheat Grass
• 1 Planifolia Black (1 whole pod split lengthwise)
• 1 teaspoon dried orange zest
• Infuse the botanicals in the alcohol for 48 hours at room temperature.
• Filter the alcohol to remove solids.
• Mix with red wine in a large bottle.
• Add brown sugar + date syrup and stir until dissolved.
• Leave to rest for 3 to 5 days in the fridge.
• Filter finely and bottle in clean bottles.

Recipe: Antony Bertin