Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pear & rosemary syrup
Gin and tonic
Utensils
Syrup for 1 bottle (approx. 400 ml) Gin and tonic for 4 glasses (200 ml each)
How it's done
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Pear & rosemary syrup
Bring the water to the boil along with all the other ingredients up to and including the rosemary, stirring constantly, reduce over a medium heat for approx. 25 mins. Pour the syrup through a sieve (yields approx. 400 ml). Don't squeeze out the pears, otherwise the syrup will become cloudy. While still boiling hot, pour the syrup into a clean, warm bottle and fill to just below the rim, seal immediately, leave to cool.
Gin and tonic
Place 6 tbsp of syrup in a shaker along with the ice and gin, shake well. Place the ice cubes, pear and rosemary in the glasses, pour the gin through a sieve and add it along with the tonic water.
| Shelf life: | Store in a cool, dark place for approx. 2 months. Once opened, keep the bottle in the fridge and consume the syrup quickly. |
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