Pump My Abricot
4cl
TANQUERAY gin
0.5cl
Suze Originale
0.6cl
Salted agave syrup
Ginger Beer
Ice (cubes for the shaker, block for the glass)
Decoration: rosemary twig, dried apricot, chia seeds
Pour all the ingredients into a shaker full of ice. Shake vigorously and filter through a strainer into an Old Fashioned glass containing a block of ice shaped like an obelisk. Decorate with a rosemary twig, a dried apricot and chia seeds.
Barman’s tips
Salted and smoked agave syrup: put 3g of smoked salt and 180g of boiling water in a jug. Stir until the salt has dissolved. Mix 120g of agave syrup with 6cl of the salted water.
Suze “à la Binbin” infusion: add one rosemary twig to 18cl of Suze. Vacuum seal and cook at 60°C for 1h30 or put in a firmly closed bottle and put through the dishwasher.
Products used
