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Heirloom Tomato, Padron and Goats' Curd Salad - Chef Recipe by Matthew Evans
The padrón pepper is a Spanish chilli, which, through some quirk, is only hot about 10–20 per cen...
30mL mandarin and chilli gin
10mL Ragazzi E Succo Aperitif
10mL Domain De Canton ginger liqueur
10mL homemade bloody essence syrup
3 dashes Negroni bitters
4 dashes Wonderfoam
Add all ingredients in an empty shaker by using the dry shake method to get a perfect and balanced foam then add ice re-shake.
Double strain into a rock glass, serve with a single large ice cube and frozen mandarin as a garnish.
Recipe provided by Kiin