Sea buckthorn tincture on gin
10 servings
30 minutes
Sea buckthorn tincture on gin is a drink embodying the harmony of nature and noble alcohol. The recipe is based on the tartness of sea buckthorn, softened by the sweetness of sugar and the depth of gin. This tincture has a bright sunny color and an exquisite balance of acidity and pine notes. Historically, sea buckthorn was widely used in Russian cuisine due to its rich vitamin properties, and its combination with gin adds sophistication to the drink. It is served in small glasses as an aperitif or in cocktails, complemented by citrus notes. It warms beautifully on winter evenings and refreshes in summer, revealing new facets of taste sensations.
1
First, put one kilogram of frozen sea buckthorn in a large pot, blend it or mash it by hand to release the juice from the berries.
- Sea buckthorn: 1 kg
2
Then pour in 3-4 liters of water and bring to a boil. Then add 500 grams of regular white sugar. No more: sea buckthorn should not lose its natural sourness. Boil for 10-15 minutes, then strain. That's it, the juice is ready.
- Water: 4 l
- Sugar: 500 g
3
Infuse gin and juice in a ratio of one to two for two days.
- Gin: 1.5 l
