- 4 cl mezcal or alternatively alcoholic-free gin
- 2 cl homemade mint syrup (alternatively elderberry liqueur)
- 3 cl blackcurrant, strawberry and pepper shrub (or 3 cl freshly squeezed lemon juice)
- Filler: Limestone Organic Ginger Beer
- Glass: highball
- Garnish: berries, mint
Preparation: Put all ingredients except the filler into a shaker filled with ice cubes (or a thermos flask). Shake for about 15-20 seconds. Then strain through a sieve into a pre-cooled glass with ice cubes and pour in cold ginger beer.
Recipe special: mint syrup Leave 1-2 bunches of washed fresh mint in a closed 1l preserving jar with 500g sugar for 2-3 days in a dark place. Then add 500ml sterile water, close and cook sous vide in a dishwasher at approx. 50-70 ° C. Leave to cool, strain through a sieve and bottle.
Recipe special: blackcurrant, strawberry and pepper shrub Place 200g of finely chopped strawberries, 150g of blackcurrants, 10-15 peppercorns (Szechuan) and 200 g of sugar in a 1l preserving jar and leave to infuse for 2 days in the fridge. Then strain the juice into another container. Add 200ml of white wine vinegar and season to taste. Keeps in the refrigerator for up to 3-4 weeks.