Ruby Club
Make one yourself
Ingredients
- 50 ml Hernö Botany Bay Dry Gin
- 30 ml lemon juice
- 25 ml raspberry and lingonberry syrup*
- Lingonberry foam**
- Lingonberry powder
Preparation
Add Hernö Botany Bay Dry Gin, lemon juice and raspberry and lingonberry syrup in to a shaker. Shake everything with ice. Fine strain in to a chilled coupette glass. Top with lingonberry foam using a cream siphon and finally lingonberry powder.
*Raspberry and lingonberry syrup:
300 g water
100 g raspberries
100 g lingonberries
Cook sugar, water and berries. Rest for three hours. Strain and pour into a bottle.
**Lingonberry foam:
200 g sugar
100 g water
50 g lingonberries
2 leafs of gelatine
Cook sugar, water and lingonberries. Rest for three hours. Strain and pour into a casserol. Heat the lingonberry syrup to 50° C and let the gelatine dissolve in the warm liquid. Rest for an hour. Pour into a cream siphon.
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