Dado Collins
Sipsmith Gin, Génépy, Strawberry and Basil Shrub, Lemon, Fresh Strawberry, Fruit Leather
Bartender Will Lester of Dovetail Bar | New Orleans
Adapted by StarChefs | August 2022
INGREDIENTS:
Strawberry and Basil Shrub:
Yield: 24 ounces
500 grams hulled and quartered strawberries
20 grams basil
500 grams sugar
250 grams balsamic vinegar
To Assemble and Serve:
Yield: 1 cocktail
1 ½ ounces Sipsmith London dry gin
¼ ounce génépy le chamois
¼ ounce lemon juice
2 ounces soda water
Sliced strawberry
METHOD:
For the Strawberry and Basil Shrub:
Heat the water bath of an immersion circulator to 135°F. In a bowl, toss strawberries and basil with sugar until evenly coated. Transfer to a vacuum bag, add vinegar and 250 grams water, then seal. Cook sous vide 2 hours. Pass shrub through a strainer into a nonreactive container, reserving sous vide strawberries for fruit leather.
For the Fruit Leather Roll-Ups:
Heat a dehydrator to 130°F. In a Vitamix blender, purée reserved sous vide strawberries until smooth. Thinly and evenly pour strawberry purée onto a baking sheet. Dehydrate 8 hours or until desired consistency is achieved. Cut into strips and roll up. Reserve.
To Assemble and Serve:
In a mixing tin, combine gin, génépy, lemon, and 1 ounce Strawberry-Basil Shrub. Add 1 ounce pebble ice and whip. Add soda water, then strain into a chilled Collins glass filled with pebble ice. Top with more pebble ice and garnish with 1 strawberry slice and 1 Fruit Leather Roll-Up.
