30 ml (1 fl oz) Maidenii sweet vermouth
30 ml (1 fl oz) The Botanist gin
30 ml (1 fl oz) Turmeric Tisane (see below)
15 ml (½ fl oz) lime juice
45 ml (1½ fl oz) soda water (club soda)
ice cubes, to serve
Vietnamese mint sprig, to garnish
Tumeric Tisane
(Makes Approx. 400 ML/13½ FL OZ)
60 g (2 oz) fresh turmeric root
300 g (10½ oz) caster (superfine) sugar
30 g (1 oz) mint leaves
First, prepare the turmeric tissane. Peel and grate the turmeric (wear gloves, or you’ll end up with bright-orange fingers). Combine the sugar with 300 ml (10 fl oz) hot water in a large bowl and stir until dissolved. Add the grated turmeric and mint leaves, cover, and leave to infuse for 1 hour.
Strain the syrup through a fine-mesh sieve into a sterilised glass bottle and seal tightly. Store in the refrigerator for up to 1 week.
To make a Casablanca, combine all the ingredients except the soda water and ice in a chilled Collins glass. Gently pour in the soda water and carefully top with ice cubes to retain the fizz. Serve garnished with a sprig of Vietnamese mint.
This is an edited extract from The Book Of Vermouth by Shaun Byrne & Gilles Lapalus published by Hardie Grant Books RRP $39.99 AU
