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Compressed Fennel gin, vanilla and lemon balm tonic

Compressed fennel gin, vanilla and lemon balm tonic

PT10M

PT24H

1
Slice the fennel as thinly as possible with a mandoline. Place in a vacuum bag with the gin, seal in a chamber sealer and leave in the fridge for 24 hours
  • 300ml of gin
  • 2 fennel bulbs
2
After this time, cut open the bag and pass the liquid through muslin to leave a fragrant and fresh fennel-flavoured gin
3
Pour 50ml of the fennel gin into each glass, over ice. Add the seeds of half a vanilla pod per cocktail and stir
  • 3 vanilla pods
4
Top up with the tonic and then add a sprig of lemon balm, a slice of fennel and half a scraped out vanilla pod to garnish. Serve immediately
  • tonic water
  • 6 sprigs of lemon balm cress
  • 1 fennel bulb, sliced

Ingredients

Metric

Imperial

  • Fennel-infused gin

  • To serve

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