Sikkim Privee Gin and Tonic, best gin for gin and tonic Gin and Tonic Recipes 0 0 5 0

Sikkim Privee Gin and Tonic

Prep Time

5 mins

Cook Time

3 mins

Total Time

8 mins

Sikkim Privee is a delicious Spanish premium gin distilled six times from a base of Indian red tea, wild coriander, juniper and flower essences. In this gin and tonic recipe, we pair it with fresh rosemary, cardamom pods and caramelised orange for a sweet and herby flavoured gin and tonic.

8 mins

1 person

Ingredients
Method

50ml Sikkim Privee
Schweppes 1783 Light Tonic Water
2 sprigs of fresh rosemary
2 cardamom pods
1 orange
Caster sugar

Start by rubbing very quickly the rim of the glass with some orange peel. The oils in the orange will flavour the glass.
Cut the orange into small slices and place them on a baking tray. Dust with caster sugar and caramelise with a blow torch or by putting them under a hot grill. Allow the slices to cool down before handling.
It’s crucial to get your glass as cold as possible by initially stirring a few ice cubes around the glass to chill it. Drain out any excess water.
Fill the glass with plenty of cold ice.
Add the Sikkim privee gin, then the tonic pouring it very slowly over a bar spoon to avoid losing all the carbonation.
Finally, stir the drink very gently before adding the fresh rosemary leaves, the caramelised orange slice and the cardamom pods freshly crushed.

Ingredients

50ml Sikkim Privee
Schweppes 1783 Light Tonic Water
2 sprigs of fresh rosemary
2 cardamom pods
1 orange
Caster sugar

Method

Start by rubbing very quickly the rim of the glass with some orange peel. The oils in the orange will flavour the glass.
Cut the orange into small slices and place them on a baking tray. Dust with caster sugar and caramelise with a blow torch or by putting them under a hot grill. Allow the slices to cool down before handling.
It’s crucial to get your glass as cold as possible by initially stirring a few ice cubes around the glass to chill it. Drain out any excess water.
Fill the glass with plenty of cold ice.
Add the Sikkim privee gin, then the tonic pouring it very slowly over a bar spoon to avoid losing all the carbonation.
Finally, stir the drink very gently before adding the fresh rosemary leaves, the caramelised orange slice and the cardamom pods freshly crushed.

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Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco

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