• 30 ml Beefeater gin
  • 2,5 ml Guava Sanz syrup
  • 95 ml clarified premix
  • -----
  • 150g fresh strawberries, tops removed
  • 450 g tomatoes, roughly chopped
  • 250 g water
  • 225 g sencha
  • 50 g sugar
  • 6 g citric acid
  • 4 bay leaves
  • ¼ vanilla bean, split and scraped
  • 0,5 g kosher salt
  • 220g whole milk

How to mix

Combine the strawberries, tomatoes, water, sencha, sugar, citric acid, bay leaves, vanilla, and salt in a blender. Blend on high speed for 30 seconds. Transfer the mixture to a large bowl and set aside. In a small saucepan over medium heat, warm the milk gently just until it begins to steam, taking care not to allow it to boil. Pour the hot milk into the strawberry-tomato mixture and stir gently - the milk should instantly curdle. Allow the mixture to cool, then cover and transfer to the refrigerator overnight. Gather two large bowls. Set a fine mesh strainer over one bowl and begin pouring the curdled milk mixture into it. The curds will settle into the strainer and begin to form a filtration bed. As the mixture begins to run clear, move the strainer over the second bowl and continue straining. When finished, gently pour the reserved cloudy portion from first bowl over the curds in the strainer into second bowl to further clarify it, taking care to disturb curds as little as possible. Discard the solids. Transfer the liquid to an airtight container and reserve in the refrigerator to chill thoroughly.

Base Alcohol Gin
Cocktail type Craft
Difficulty Hard
Taste Sweet
Texture/Flavour Bubbly
Schedule Afternoon
Glass Type Highball


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