Impress friends and guests this weekend by recreating Dry Martini’s Tonico N#2 cocktail at home. Using Bulldog gin, Zara lemons soda and just a few drops of lavender tincture, the recipe also calls for a simple tonic sorbet, served on top of the drink as a garnish.
Ingredients
You will need an ice cream maker
Bulldog gin, 50ml
Zara lemons soda, 30ml
Lavender tincture, 4 drops
Tonic sorbet, to garnish
For the Sorbet
Makes 2 pints
Water, 1 ¾ cups
Sugar, 2 cups
Freshly squeezed lemon juice, 2 cups
Freshly grated lemon zest, 1-2 tbsp
Method
Combine the gin, soda and lavender tincture in a mixing glass. Mix the ingredients together and pour into a cocktail glass.
Garnish with one scoop of tonic sorbet (recipe below).
To Make the Sorbet
In a small saucepan, over medium heat, combine the water and sugar, and boil until the sugar dissolves. This should take about 1 minute.
Remove from the heat and allow to cool. Stir in the lemon juice and lemon zest, then pour into the bowl of an ice cream maker. Churn according to manufacturer instructions.
When the sorbet has frozen into ice crystals (it will still seem quite soft), transfer to a storage container, cover tightly and freeze until ready to serve. The sorbet will solidify in the freezer.
Ingredients
- 50 ml Bulldog gin
- 30 ml Zara lemons soda
- 4 drops Lavender tincture
- Tonic sorbet, to garnish
For the Sorbet
- 1 & 3/4 cups Water
- 2 cups Sugar
- 2 cups Freshly squeezed lemon juice
- 1 – 2 tbsp Freshly grated lemon zest
Instructions
- Combine the gin, soda and lavender tincture in a mixing glass
- Mix the ingredients together and pour into a cocktail glass
- Garnish with one scoop of tonic sorbet (recipe below)
To Make the Sorbet
- In a small saucepan, over medium heat, combine the water and sugar, and boil until the sugar dissolves
- This should take about 1 minute
- Remove from the heat and allow to cool
- Stir in the lemon juice and lemon zest, then pour into the bowl of an ice cream maker
- Churn according to manufacturer instructions
- When the sorbet has frozen into ice crystals (it will still seem quite soft), transfer to a storage container, cover tightly and freeze until ready to serve
- The sorbet will solidify in the freezer.
