The Ultimate Tonic
The prep for our first Gin Party in the Park is underway and there’s a buzz of botanical fueled excitement in the air! When it comes to Gin, Head Chef Keith Brooksbank wasn’t about to let the bar team enjoy all the action. With his passion for traditional recipes and artisanal cookery he offered to craft his very own tonic to drink alongside any of our extensive collection of over 80 Gins! Seriously, where do you start?!
Keith shared with us his process for creating a natural, homemade tonic syrup packed full of that distinctive taste and the perfect refreshment on a summers afternoon!
Keith’s Homemade Tonic
3 stalks of lemongrass
3 to 4 cups of cold water
Lemon, Lime and Orange Zest
Lavender from the spa garden
Part 1 – Combine all of the above ingredients to make a cold infusion and allow to steep for 3 days.
Part 2 – After 3 days, create a stock syrup using 3 parts sugar to 1 part water. Mix this together with the botanical infusion, strain and decant into a sterilised bottle. It should have a beautiful, golden, orange tone which is the natural colour of tonic without mass produced methods.
Take a highball glass and add some ice. Pour over 2 tbsp of homemade tonic syrup, 36 fl oz of sparking water and a double measure of your favourite Gin. So refreshing!
If you don’t fancy making this at home, pop in to the Penventon bar and try some of Keith’s very own tonic…while stocks last!