A Summer Sour

Gin / aperol / orange

#Story
Time

Asked Cam to give me a wee story about Jonathan who designed this cocktail, but it was simply too rude to utter. Enough Said! :)

JAde x

Junk’s Jam:

Serves 2

Hey!

This wee cocktail designed by our wonderful Bar Manager Jonathan at Junk, Bar & Restaurant is just the ticket for a refreshing fruity number that everyone will love! Super refreshing and super drinkable!

Equipment…

>Cocktail ShakeR
& StraineR

The Recipe

Stage #1
>The Prep

100ml Tanqueray
50ml Aperol

50ml Blood Orange Juice
50ml Lemon  Juice
50ml Sugar Syrup
50ml Egg White 
2 Dashes of Peycheud Bitters 

Soda
Dehydrated Blood Orange

 
 

Sugar Syrup

So, we’ve not put measurements down here as we reckon you’d like to decide how much to make…. Sugar syrup will keep for a long time so we like to make a bottle’s worth and keep it in the cupboard for those occasions where we fancy getting our cocktail game on.

50% Water
50% Caster Sugar

  • Pop your equal parts Water and Sugar into a pan and bring it up to the boil. Take it off the heat and leave to cool before bottling.

 
 

Dehydrated Blood Orange

1 Blood Orange (Thinly sliced into quarters)

  • Pop your Blood Orange onto a Baking Tray lined with a Silicone Mat (or Greaseproof Paper) and bake on the lowest heat for 24 hours turning half way.

Stage #2
Assemble

shake \ sexy highball

 

  • Dry shake (no Ice) all of your ingredients together (apart from the Soda & Blood Orange Garnish) - this will give your drink a better foam!

  • Add some Ice to your Shaker and do it again.

  • Double strain into a Sexy Highball and top with Soda.

  • Garnish each with Dehydrated Blood Orange balanced on the foam/rim.