Built · Flute
Built · Flute
Dave Arnold, New York
Way of the G&T cocktail recipe
What goes in it
- 1.75 oz
- 3 ozFiltered water
- 0.4 ozQuinine syrup (1:1)
House prep · Recipe below ↓
- 0.4 ozClarified lime juice
House prep · Recipe below ↓
- 2 drops
Method · Built
- 1Combine everything in a plastic bottle and chill until nearly frozen.
- 2Carbonate hard with a carbonation rig and pour into a chilled flute.
- 3For a batch that keeps, leave out the lime and add it as you pour.
- Glass
- Flute
- Ice
- Up
Prep ahead
House prep
Quinine Syrup (1:1)
- Yield
- About 1 liter
- Keeps
- 1 month
- Storage
- Refrigerated
Ingredients
- 615 gsugar
- 615 mlfiltered water
- 0.5 gquinine sulfate USP
- Or instead of the quinine: 20 g powdered cinchona bark simmered in 750 ml water, strained, with 750 g sugar
Method
- 1Blend the sugar and water until dissolved, then blend in the quinine on medium for two minutes. Let it off-gas, check for specks and fine-strain. For the cinchona version, simmer the bark five minutes, cool, strain through a coffee filter, top back up to 750 ml and blend in the sugar.
House prep
Clarified Lime Juice
- Yield
- About 900 ml
- Keeps
- Same day
- Storage
- Refrigerated
Ingredients
- 1 literlime juice
- 2 gPectinex Ultra SP-L
- 4 gkieselsol, divided
- 2 gchitosan
Method
- 1Stir in the Pectinex and half the kieselsol and rest fifteen minutes. Add the chitosan, stir and rest fifteen minutes more, then stir in the remaining kieselsol. Centrifuge fifteen minutes at 4,0 g and fine-strain.
Mixer
Saline Solution (1:4)
- Keeps
- 3 months
- Storage
- Room temperature
Ingredients
- 1 partkosher salt (by weight)
- 4 partswater (by weight)
Method
- 1Blend or shake until the salt dissolves.
About the Way of the G&T
Way of the G&T is a cocktail made with london dry gin, filtered water and quinine syrup (1:1), created by Dave Arnold.
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