The ScRaTcH GiN & ToNiC | Tasting Table
Prep Time:
Cook Time:
1 hour
Servings:
1 cocktail
Ingredients
  • Botanical-infused vodka, aka “Gin cooked sous-vide”
  • One 750-ml bottle vodka (preferably Ketel One)
  • 6 juniper berries
  • Six 1-inch swaths of fresh lemon peel
  • Four 1-inch swaths of fresh lime peel
  • Four 1-inch swaths of fresh grapefruit peel
  • 2 green cardamom pods
  • 1 tablespoon rose petals (12 rose petals)
  • ¼ teaspoon dried lavender buds
  • Four 1-inch strips of cucumber peel
  • 4 sprigs fresh tarragon
  • 6 sprigs fresh dill
  • 1 cinnamon stick
  • 6 whole pink peppercorns
  • ½ teaspoon baking soda
  • ½ teaspoon quinine powder
  • :::6 ounces simple syrup (1:1 ratio):::
  • Ice-cold water
  • Large ice cubes
  • 1½ ounces botanical-infused vodka
  • 3 ounces homemade tonic water
  • ½ ounce fresh Key lime juice
  • Lime wedge
Directions
  1. Make the botanical-infused vodka: In a sous-vide cooking bag, combine the vodka with the juniper, lemon peels, lime peels, grapefruit peels, cardamom, rose petals, lavender, cucumber peels, tarragon, dill, cinnamon and pink peppercorns.
  2. Place in 150° water and cook for 40 minutes. Remove the bag from the water and cool to room temperature, then open and filter the liquid several times through a coffee filter until the liquid is clear.
  3. Make the tonic water: In a rechargeable soda siphon, add the baking soda, quinine powder and the simple syrup. Fill with ice-cold water, seal and carbonate. Stored in the refrigerator, the tonic water will keep for 2 to 3 days.
  4. Make the cocktail: In a Collins glass, add the large ice cubes. Add the botanical-infused vodka and the lime juice. Fill the glass with the homemade tonic water. Stir once with a barspoon. Garnish with the lime wedge and serve.