When Far Eastern citrus meets gin and tonic: the Calamansi & Tonic recipe
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The world of citrus drinks goes far beyond lemon and lime. The intense, sweet and sour character of calamansi from the Philippines and the complex aromas of Japanese yuzu add layers of flavor to a cocktail that are both refreshing and sophisticated. Dániel Kováts, head bartender at Kollázs Brasserie & Bar, shares with us the recipe for the Calamansi & Tonic, in which the classic gin and tonic is dressed up in an exotic, vibrant guise.
Calamansi & Tonic
Ingredients:
30 ml Citadelle gin
10 ml DOM Bénédictine
30 ml gastric calamansi
low sugar tonic for topping up
ice
yuzu-flavored white chocolate bar for decoration
Preparation:
Measure the gin, DOM Bénédictine liqueur and calamansi gastrique into a long drink glass filled with ice.
Top up the drink with low-sugar tonic water and stir gently with a bar spoon to allow the flavors to blend harmoniously.
Finally, serve garnished with a yuzu-flavored white chocolate bar.
Calamansi gastric
Ingredients:
1 l calamansi-le
1 l 2:1 cane sugar syrup
400 ml yuzuecet
Preparation:
Measure the calamansi juice, cane sugar syrup and yuzu vinegar into a pot and heat over medium heat.
The mixture is slowly reduced until its volume reaches 2 liters.
Let the finished gastrique cool, then strain and store refrigerated until use.
