Bert Jachmann's Asiation

3.90
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This mouth-watering recipe is ready in just 10 minutes and the ingredients detailed below can serve up to 1 person.

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Ingredients

Method

To make the infused gin, add 6 tablespoons of jasmine tea to a 700ml bottle of Tanqueray Ten, infuse for 2 hours and fine strain back into bottle.

Pour all ingredients into a shaker and dry shake. Then add plenty of ice cubes and shake hard. Fine strain into a chilled coupette.

Recipe courtesy of: Bert Jachmann, Fabois, Vienna. Bert Jachmann represented Austria at the World Class Bartender of the Year final, 2013.

NB: 19 grams of alcohol per serve

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3.90
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