|Nutritional Guidelines (per serving)|
|Servings: 1 Cocktail (1 Serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 0g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Tea can make a fantastic component in a cocktail recipe. This Gunpowder Gimlet cocktail takes top honors, impressing with its magical mix of infusions.
There may be just four ingredients in this recipe, but they are a treasure trove of unique flavors. It begins by prepping two ingredients, including a 2-hour infusion of green tea in Ford's Gin and a special pistachio honey syrup, which also takes about 2 hours (how convenient is that!). It is this nutty syrup that really set the drink apart and gives the classic Gimlet a nice, modern spin.
While you have the pistachio syrup, use it to sweeten your green tea. It's a natural compliment as this recipe proves and should prove useful in a number of other drinks as well.
- 1 1/2 ounces green tea-infused Ford's Gin (recipe below)
- 1/2 ounce salted pistachio honey syrup (recipe below)
- 1/2 ounce lemon juice
- 3 to 4 dashes of Olive Heights Roman Chamomile Bitters
How to Infuse Gin
Add 1/4 cup of green tea leaves to a 1-liter bottle of Ford's Gin.
Allow to steep for 2 hours.
Strain out tea leaves and pour into a bottle with a tight-sealing lid.
How to Make Salted Pistachio Honey Syrup
Add salted pistachios and equal parts honey and water to a saucepan.
Bring to a boil, stirring constantly, then turn off heat.
Let cool and sit in pan (covered) for 1-2 hours.
Strain out pistachios and bottle in a jar with a tight-sealing lid.
Store in refrigerator.
Recipe courtesy Ben Carpenter, Head Bartender at Green Street Restaurant in Pasadena, California.