By Richard Woods, Global Director of Cocktail and Spirit Development Samba Brand Management (includes Duck & Waffle and SushiSamba)
Hendrick’s gin, lemon juice, sugar and elderflower – shaken hard with home-made wasabi sorbet. Served long over ice and charged with soda.
Glass: Highball
Garnish: Large mint sprig
Ingredients: 1½ oz Hendrick’s
½ oz Lime juice
½ oz Sugar syrup
¼ oz St. Germain
2 scoops Wasabi sorbet
Method: Shake all with ice and strain into glass. Fill with ice and top with soda.
Wasabi Sorbet
2 ½ Cups Celery. Washed, trimmed and chopped
1 Cup Granny Smith Apples. Chopped
½ Cup Water
One recipe (below) of Sorbet syrup (simple syrup frozen to 30⁰)
1 ½ tsp Stab or Cremodan stabilizer
1 1/3 Tbsp Wasabi
– Blend all in blender until smooth – approx. 3mins. Pour into Paco-Jet container and freeze.
– Remove once frozen and pass through Paco-Jet
Add two scoops to gin, Lemon juice, Sugar syrup and St. Germaine. Shake hard with cube ice and strain into highball with cube ice. Top with soda.
Sorbet Syrup
2 Cups Sugar
1 Cup Water
1 ¾ ounce Trimoline
Heat water. Add all other ingredients and stir until completely dissolved.
