Overview
Capturing the citrus essence of No. TEN, Ago’s Gin Rickey has a surprising savoury depth from the Mediterranean thanks to the Sun-dried tomato distillate. Mirto adds a touch of intrigue as this myrtle-infused liqueur is steeped in Sardinian legend. Need we say more.
Ingredients
Serves:
1
Tanqueray Nº TEN Gin40ml
Clarified citrus juice mix (orange, pink grapefruit)20ml
Sun dried tomato/mirto distillate10ml
Vegan agar agar make
1.9 units of alcohol per serve
Special Equipment
Cocktail shaker1
Connaught highball glass1
Method - 1 / 4
Add 40ml Tanqueray No. TEN, 20ml clarified citrus juice mix and 10ml sun dried tomato/mirto distillate to a tin shaker filled with ice.
Method - 2 / 4
Shake to mix well and pour in a rock glass over a big ice cube.
Method - 3 / 4
Top up with 30 ml soda water and spray a coin of pink grapefruit peel and discard.
Method - 4 / 4
Garnish with a vegan agar agar make to finish.
About this recipe
“My interpretation of the Gin Rickey was inspired by the botanicals of No. TEN.”
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