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Ago Peronne

The Gin Rickey

By Ago Peronne
OVERVIEW
INGREDIENTS
METHOD
A person placing a sun dried tomato/mirto distillate garnish into a Gin Rickey cocktail

OVERVIEW

Capturing the citrus essence of No. TEN, Ago’s Gin Rickey has a surprising savoury depth from the Mediterranean thanks to the Sun-dried tomato distillate. Mirto adds a touch of intrigue as this myrtle-infused liqueur is steeped in Sardinian legend. Need we say more.

INGREDIENTS

Serves:

1

  • Tanqueray Nº TEN Gin

    40ml

  • Clarified citrus juice mix (orange, pink grapefruit)

    20ml

  • Sun dried tomato/mirto distillate

    10ml

  • Vegan agar agar make

  • 1.9 units of alcohol per serve

SPECIAL EQUIPMENT

  • Cocktail shaker

    1

  • Connaught highball glass

    1

Ago Perrone pouring tanqueray into a cocktail shaker.
A person pouring a cocktail from a shaker into a glass with one large ice cube
A hand squeezing a lemon into a cocktail
Ago Perrone placing a sun dried tomato/mirto distillate garnish into a Gin Rickey cocktail

Method - 1 / 4

Add 40ml Tanqueray No. TEN, 20ml clarified citrus juice mix and 10ml sun dried tomato/mirto distillate to a tin shaker filled with ice.

Method - 2 / 4

Shake to mix well and pour in a rock glass over a big ice cube.

Method - 3 / 4

Top up with 30 ml soda water and spray a coin of pink grapefruit peel and discard.

Method - 4 / 4

Garnish with a vegan agar agar make to finish.

About this recipe

“My interpretation of the Gin Rickey was inspired by the botanicals of No. TEN.”

Ago Peronne

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