PQ Winter Gin Tonic - Persimmon
RECIPE FOR COCKTAIL
In a Copa/globe wine glass, combine the following:
- Fill glass 2/3 with ice
- 2 oz Infused Catocin Creek Gin
- 1 oz Persimmon Puree
- .25 oz Lemon
- 2 oz Gun Tonic
Stir briefly to incorporate
Garnish: 1 demitasse spoon of cardamom seeds and white peppercorn blend
RECIPE FOR BATCH
Infused Gin
- 1 750ml Bottle Catocin Creen Watershed Gin
- 1 g Saffron
Infuse for 24 hours then add:
- 1 Tsp Green Cardamom Seeds
Infuse for 5 hours then strain. Over infusing will make the spices overpowering.
Yield: 750ml
Persimmon Puree
- 12 oz Water
- 8 oz Pureed Fuyu Persimmons (about 4)
- 4 oz honey
Combine in a pan over high heat and whisk until incorporated.
Yield: 24 oz
Controlpoint: Fuyu persimmons are a less tannic and more easily utilized products Hachiya persimmons. Fuyus can be pureed with the skins on while hachiyas should be spooned out of their skins. Hachiyas are also more difficult to ripen.
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