> Recipes > Gin

Compressed fennel gin, vanilla and lemon balm tonic

Compressed Fennel gin, vanilla and lemon balm tonic

Compressed fennel gin, vanilla and lemon balm tonic

PT10M

PT24H

Recipe featured on

Sous Vide iOS app

Why not try?

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

Comments ()

Compressed fennel gin, vanilla and lemon balm tonic

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...