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

The World Class 50: The Definitive Drinking Guide features 50 of the most innovative and talented bartenders from across the globe. Each bartender showcases the perfect location, the most inventive cocktail and the finest of ingredients that define the 'must have' fine drinking experience in their city, along with providing insider knowledge on the most stylish & sophisticated locations to stay, shop & dine nearby.

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