Dinner Alternative Sour

Make one yourself

Ingredients

• 50ml Fat Washed Hernö Dry Gin*
• 30ml Raspberry & Lingonberry Shrub**
• 10ml Acidified Water***
• 30ml Soda Water

Preparation

Pour fat washed Hernö Dry Gin, raspberry & lingonberry shrub and acidified water into a shaker with ice. Shake well, and strain into a cocktail glass. Top with soda water and garnish with lemon zest. Served with trout carpaccio topped with spicy harissa oil, fresh lime, fried and crushed almonds, creamy labneh and cilantro at Hernö Gin Cocktail Awards 2024. *FAT WASHED HERNÖ DRY GIN - 0,5 bottle Hernö Dry Gin - 7,5cl olive oil Mix together. Place in the freezer in a canteen for 24 hours. Strain through cheese cloth or superbag. Pour into a glass container. Lasts up to 4 weeks or longer in refrigerator. **RASPBERRY & LINGONBERRY SHRUB -150g lingonberries -150g raspberries - 500g sugar - 10cl white wine vinegar Infuse in a canteen for 24 hours in the fridge. Add 8dl boiling water. Leave for 5 hours. Strain through cheese cloth or superbag. Pour into a glass container. Lasts up to 2 weeks. ***ACIDIC WATER - 1 liter of water - 75g citric acid - 4g salt Stir until everything is dissolved. Pour into a glass container. Lasts up to 6 weeks.