Subj : St. Conrad 12
To   : All
From : Dave Drum
Date : Mon Apr 19 2021 14:09:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gin Conrad
 Categories: Beverages, Booze, Herbs
      Yield: 1 Servings
 
      1 oz Dried hibiscus flowers
           - (Jamaica)
  1 1/2 oz Bombay Sapphire Gin
      2    Limes
      1 bn Mint
      1 c  Sugar
      1 c  Water
 
  Take one bunch of mint and remove leaves.
  
  Loosely fill 1 cup with mint. Coarsely chop the mint.
  
  Measure 1 cup of water. Measure 1 cup of water.
  
  Add water and sugar to a small pot. Turn burner to
  medium-high heat. Stir with a whisk often. Add water and
  sugar to a small pot. Turn burner to medium-high heat.
  Stir with a whisk often.
  
  Add chopped mint to the pot. Add chopped mint to the
  pot.
  
  Add dried hibiscus to pot and bring to a boil. Turn down
  heat and simmer for 2 min continuing to whisk often.
  Turn off heat and let steep for 30 min. Add dried
  hibiscus to pot and bring to a boil. Turn down heat and
  simmer for 2 min continuing to whisk often. Turn off
  heat and let steep for 30 min.
  
  Strain through a fine mesh sieve. Press the solids to
  extraxt syrup. If small solids remain strain again.
  Should make about a 1 1/2 cups.
  
  Pour simple syrup into a container and store in the
  refrigerator. Will be good for 2-3 weeks. Pour simple
  syrup into a container and store in the refrigerator.
  Will be good for 2-3 weeks.
  
  In a shaker add one scoop of ice In a shaker add one
  scoop of ice
  
  Squeeze limes to make 1 oz of juice. Add lime juice, 1/2
  oz of simple syrup, & 1 1/2 oz Bombay Sapphire Gin to
  shaker. Shake.
  
  Strain into a tumbler with ice. Garnsh with your choice
  of mint and lime. Strain into a tumbler with ice. Garnsh
  with your choice of mint and lime.
  
  RECIPE FROM: https://snapguide.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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