Scarborough Sipp
The Scarborough Sipp is a herbaceous play on a classic Southside cocktail. Invented by Zodiac’s bartender Nick, this cocktail encourages makers to dabble in creating infused syrup and gin. This cocktail makes the most of in-season fresh herbs, incorporating a rosemary syrup and a parsley gin.
Recipe:
60 ml broadleaf parsley-infused gin
30 ml rosemary syrup
30 ml fresh lime juice
Fresh sage
Fresh thyme
Parsley Gin:
Take a clean and sterilized mason jar.
Pack it full with broadleaf parsley, including the stalks.
Top up the jar with standard gin (Tanqueray in this case).
Leave to infuse in a cool, dark area for no less than 24 hours, but no more than 36 hours (after this point, the infusion begins to take on too much astringency).
Strain the parsley gin from the mason jar back into its bottle or a separate container, and continue to store in a cool, dark area. The infusion will have taken on a brilliant green, which will mellow over the course of a week or so.
Rosemary Syrup:
Begin by preparing a standard sugar syrup, typically a 1:1 ratio of water to sugar (white caster sugar in this case).
Combine the sugar and water in a pot over high heat and stir together. Once the sugar and water have emulsified, add approximately 75 grams of fresh rosemary to the pot and stir in.
Once the sugar syrup has begun to boil, leave for a further 3-5 minutes, then remove from the heat.
Leave the rosemary in the solution as it cools, then remove it and strain the final mixture to remove loose rosemary.
Cocktail:
Ice down a cocktail coupe.
Add the parsley gin, rosemary syrup, lime juice, and a small handful of fresh sage to a Boston shaker.
Add ice and shake vigorously.
Remove ice from the cocktail glass and double strain the mixture into the glass.
Garnish with a sprig of fresh thyme, clipping it to the rim of the glass using a small wooden peg or clip.
The finished cocktail is served.
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