BBQ Roast Chicken - Chef Recipe by Shawn Sheather
Garlic infused BBQ roasted chicken, caramelised Winter vegetables with a Dijon dressing.
200 ml / 7 fl. oz. Gin
350 ml / 12 fl. oz. bottles mineral water
110 ml / 12 fl. oz. de-pulped lemon juice
60 ml / 2 oz. sugar syrup (made with 2 parts sugar to 1 part water)
30 g / 1 oz. egg white
Makes 750 ml/25 fl. oz./3 cups, or approx.
Mix all the ingredients together thoroughly in a large jug/pitcher or blender.
Pour carefully into a 1-litre (34-fl. oz) soda siphon (adjust the recipe proportionately for smaller or larger siphons) and place in an iced water bath for an hour.
Once fully chilled, charge the siphon once with carbon dioxide (CO2).
Once charged, shake the siphon, then turn upside-down and release a blast of gas.
Charge again, shake, then put it back on ice for five minutes. Shake again before dispensing into ice-cold highball glasses.
Credits: The Curious Bartender's Gin Palace by Tristan Stephenson, published by Hardie Grant
Photo Credits: The Curious Bartender's Gin Palace by Tristan Stephenson, published by Hardie Grant