Matcha Gimlet and green curry

Drink ingredients:

• 60 ml gin
• 25 ml lime juice
• 15 ml Kaffir Lime Leaves syrup
• half teaspoon matcha powder

Drinking method:

• Make the Kaffir Lime Leaves syrup by mixing half water and half sugar and let the Kaffir Lime Leaves boil gently.
• Let the syrup cool down again.
• Fill a shaker with the gin, lime juice and Kaffir Lime Leaves syrup.
• Add half a teaspoon of matcha powder.
• Add ice to the shaker and shake until well chilled.
• Pour into a tall glass with a nice clear ice cube in it.
• Garnish with a lime wheel and a Kaffir Lime Leaves.

Bite ingredients:

• 250 ml coconut milk
• 4 pieces Jasmine Blossom
• 500 g peas
• powder of Kaffir Lime Leaves
• peas
• 2 pieces spring onion
• 4 pieces of shrimp/gambas
• Affilla Cress
• coconut foam
• 1 tbsp Xantana

Bite method:

• Boil the peas. Reserve 1/10 of it for the garnish.
• Blend in the blender with 1/2 part coconut milk, the green curry and cook the liquid to the desired thickness.
• Then let it cool.
• Heat the coconut milk with Jasmine Blossom and bind with 1 tablespoon of Xantana.
• Put this in the siffon and spray it on with 1 cartridge.
• Mix the Kaffir Lime Leaves with prawns and sea salt and put this in the oven for 5 minutes.
• Fill the glass with the pea, spring onion and coconut foam.
• Decorate the edge with a shrimp and Affila Cress.

Recipe: Dik & Schil and Eric Miete