Nic - MannaBrew-11

RECIPE DEVELOPED BY:

Nick Hull – ICA 3rd-year student, specialising in Professional Wine Studies & Event Coördination

STYLING & PHOTOGRAPHY:

Stephanie Hodson – ICA 3rd-year student, specialising in Media Communication

Gin Martini

Serves 1

Difficulty: EASY, Preparation time: 10 minutes + overnight infusion time Cooking time: 5 minutes

INGREDIENTS

LIQUEUR (Makes 750 ml)

250 ml (1 cup) water
125 ml (½ cup) granulated sugar
125 ml (½ cup) MannaBrew Superfood Espresso powder
500 ml (2 cups) vodka
5 ml (1 tsp) vanilla extract
2 star anise
4 cloves

MARTINI

40 ml (8 tsp) gin
30 ml (2 tbsp) MannaBrew Superfood Espresso, strong brewed and cooled

TO SERVE

ice
tonic water

METHOD

For the liqueur, combine the water and sugar in a saucepan and heat over low heat until the sugar is dissolved. Allow to cool.
Combine the cooled sugar syrup with the MannaBrew Superfood Espresso powder, vodka, vanilla extract, star anise and cloves in a large jar. Shake well and set aside at room temperature to infuse overnight.
To serve one martini, strain 15 ml (1 tbsp) of the MannaBrew liqueur into a cocktail shaker. Add the gin, cooled MannaBrew Espresso and ice and shake to combine.
Strain the mixture into a serving glass and top off with tonic water.

TIP: The liqueur is best once left to infuse for 2 weeks.

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