Juniper tonic

Adapted by StarChefs.com
June 2018

INGREDIENTS:

Juniper Tonic Base
(Yield: 2ΒΌ cups)
20 grams dry juniper berries , toasted and coarsely ground
7 grams coriander seeds, toasted and coarsely ground
1 gram white peppercorns, toasted and coarsely ground
2 grams Szechuan peppercorns, toasted and coarsely ground
5 grams yellow mustard seeds, toasted and coarsely ground
2 grams osmanthus flowers
To Assemble and Serve
(Yield: 1 cocktail)
1 ounce chilled Fever-Tree club soda
1 ounce chilled Fever-Tree bitter lemon soda
Rosemary wreath
edible flowers
2 manicured lemon twists
1 manicured lime twist

METHOD:

For the Juniper Tonic Base

In a small pan with 500 milliliters room temperature water, combine all ingredients. Bring to boil, decrease heat, and simmer 10 minutes. Strain through a chinois, scale liquid, and record weight. Add 25 percent sugar by weight, stirring to combine while mixture is warm; chill. 

To Assemble and Serve

Into a Burgundy glass with cracked ice, pour 1¼ ounces Juniper Tonic Base followed by sodas. In the glass, garnish with wreath and then crown with flowers. Finish with twists.