Preparation
- Build cocktail on chilled highball glass with ice.
- Add the lulo-dill soda, then gently using a mixing spoon incorporate all the ingredients.
Additional Notes
Note: For better bubbles, keep Highclere Castle London Dry Gin the freezer, and your preferred fino sherry in the fridge.
*Lulo-dill Soda
Ingredients
- 400 grams lulo pulp
- 400 grams lulo pulp
- 24 grams of Pectinex Ultra SPL
- 50 grams dill
- 30 grams grapefruit oleo
Preparation
- Force carbonate at 40psi.
- Combine the first three ingredients (lulo pulp, water, and pectinex) and hand blend until incorporated.
- Let it rest for 30 minutes in the fridge.
- After 30 minutes, filter the lulo juice through a coffee filter or nut milk bag.
- Blanch the dill, then using an immersion blender or blender, combine the dill and the lulo juice.
- Add grapefruit oleo.
- Combine.
- Fine strain the lulo-dill juice.
- Using your preferred carbonation method, carbonate the juice.
- If using a carbonation rig, carbonate three times at 40psi.
- If using an iSi, use two cartridges.
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