Bert Jachmann's Asiation

  • Preparation Time10 mins
  • Serves1
  • DifficultyEasy
50ml Tanqueray Ten (infused with Jasmine tea)
25ml Fresh lemon juice
25ml Sugar syrup (2:1)
1/4 barspoon Rose-flower water
1 Fresh egg white

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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