Ruby Club

Make one yourself

Ingredients

• 50 ml Hernö Botany Bay Dry Gin
• 30 ml lemon juice
• 25 ml raspberry and lingonberry syrup*
• Lingonberry foam**
• Lingonberry powder

Preparation

Add Hernö Botany Bay Dry Gin, lemon juice and raspberry and lingonberry syrup in to a shaker. Shake everything with ice. Fine strain in to a chilled coupette glass. Top with lingonberry foam using a cream siphon and finally lingonberry powder. *Raspberry and lingonberry syrup: 300 g water 100 g raspberries 100 g lingonberries Cook sugar, water and berries. Rest for three hours. Strain and pour into a bottle. **Lingonberry foam: 200 g sugar 100 g water 50 g lingonberries 2 leafs of gelatine Cook sugar, water and lingonberries. Rest for three hours. Strain and pour into a casserol. Heat the lingonberry syrup to 50° C and let the gelatine dissolve in the warm liquid. Rest for an hour. Pour into a cream siphon.