Melon Gin (sous vide):
3 twigs of green mint (hierba buena)
½ zest of a lime
2 slices of water melon
500 ml London Dry Gin
5 cl Arrak
1 TL aniseed
Cocktail:
Lebanese Fizz
6 cl Melon Gin
3 cl sugared water (1:1)
3 cl fresh lemon juice
Garnish:
Twig of mint
Melon Gin (sous vide):
Vacuum all ingredients in a sous vide bag and cook sous vide in a fusionchef sous vide water bath at 50 °C for 10 minutes. Quench the gin in ice water and strain it through a paper filter.
Cocktail:
Place all ingredients in a cocktail shaker with ice cubes and shake well. Strain the liquid into a highball glass with ice cubes and fill up with soda water.
Garnish with zest of lemon and a twig of mint.
This recipe was generously provided by Andreas Till.
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