These Project 31 cocktails were created by Plymouth Gin's global brand ambassador and combine the freshness of apples and fennel with Plymouth Gin's classic botanical flavours.
Ingredients
FOR THE COCKTAIL
35ml Gin (Plymouth Original)
20ml finely strained fresh lemon juice
15ml apple, fennel and sea salt syrup (see below)
1 dash celery bitters by The Bitter Truth
Pernod for rinsing
75ml Champagne
FOR THE SYRUP:
Bramley apples
fennel bulbs
salt
water
caster sugar
Instructions
FOR THE SYRUP:
Juice and finely strain equal weights of Bramley cooking apples and fennel bulbs.
Prepare sea salt solution with 1 parts salt to 10 parts water.
Add sea salt solution to apple & fennel juice in the ratio of 1 part sea salt to 25 parts juice.
Measure the amount of liquid, then add half that volume of caster sugar, and heat in a pan without boiling until the sugar is fully dissolved. Allow to cool, skim, bottle and refrigerate for at least an hour.
FOR THE COCKTAIL:
Spray Pernod into a chilled champagne saucer using an atomiser, then pour out excess.
Shake remaining ingredients (apart from the Champagne) hard with ice and fine strain into a champagne saucer or martini glass.
Top with Champagne and garnish with fennel a sprig or sprouted fennel seeds.
Recipe by Cooksister | Food, Travel, Photography at https://www.cooksister.com/2016/01/the-london-boat-show-with-plymouth-gin.html