The seasons are changing and summer is heading back our way, but today we have a sweet and savoury tipple from the good people at Gin Lane. Sydney’s most unique small bar, located in the vibrant and lifestyle precinct of Kensington Steet in Chippendale, Gin Lane offers an intimate space to eat, drink and enjoy a great tipple.
World-renowned mixologist and bar consultant Grant Collins came up with the concept for Gin Lane a fun and light-hearted venue where nothing is taken too seriously – except perhaps the art of making fine cocktails.
And Grant is the man behind this amazing Watermelon & Basil G+T, We’ve managed to get our hands on the recipe for all of our weekend warriors.
TIME. 72HR PREP DIFFICULTY: DIY
INGREDIENTS 40 Mls Watermelon & Basil Infused Tanqueray Gin 30 Mls House Made Spiced Watermelon & Basil Shrub Top with Fever-Tree Mediterranean Tonic
SHRUB 5 Cups Watermelon 1/3 Cup of Honey 1/2 Cup Raw Apple-Cider Vinegar
INFUSED GIN 40MLS Watermelon & Basil Infused Gin Discover Some Infusion Tutorials at Sipsmith.com
INSTRUCTIONS Place in a glass container and store in the refrigerator for 1-2days before using, The Vinegar taste will disappear over time. Now you’re ready to make your cocktail so add the shrub with your infused gin and top off with tonic. You can keep the shrub in the fridge for up to a month and plenty of cocktails.