The Gin Rickey

A person placing a sun dried tomato/mirto distillate garnish into a Gin Rickey cocktail

OVERVIEW

Capturing the citrus essence of No. TEN, Ago’s Gin Rickey has a surprising savoury depth from the Mediterranean thanks to the Sun-dried tomato distillate. Mirto adds a touch of intrigue as this myrtle-infused liqueur is steeped in Sardinian legend. Need we say more.

INGREDIENTS

Serves:

1

Tanqueray Nº TEN Gin
40ml
Clarified citrus juice mix (orange, pink grapefruit)
20ml
Sun dried tomato/mirto distillate
10ml
Vegan agar agar make
1.9 units of alcohol per serve

SPECIAL EQUIPMENT

Cocktail shaker
1
Connaught highball glass
1

Ago Perrone pouring tanqueray into a cocktail shaker.

A person pouring a cocktail from a shaker into a glass with one large ice cube

A hand squeezing a lemon into a cocktail

Ago Perrone placing a sun dried tomato/mirto distillate garnish into a Gin Rickey cocktail

Method - 1 / 4

Add 40ml Tanqueray No. TEN, 20ml clarified citrus juice mix and 10ml sun dried tomato/mirto distillate to a tin shaker filled with ice.

Method - 2 / 4

Shake to mix well and pour in a rock glass over a big ice cube.

Method - 3 / 4

Top up with 30 ml soda water and spray a coin of pink grapefruit peel and discard.

Method - 4 / 4

Garnish with a vegan agar agar make to finish.

About this recipe

“My interpretation of the Gin Rickey was inspired by the botanicals of No. TEN.”

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