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The aromatic complexity of the arctic botanicals in this Ungava Gin led me to the aromatic path of mint, seeing as the Labrador tea it is made with shares aromatic compounds from the same family as the latter, just as pink grapefruit, lime and ginger do. We had fun creating an infusion of Labrador Tea marc (tea leaves) and this gin, to create a wonderfully refreshing aromatic base. It is up to you to use this base to create your own cocktails. You can also choose to turn this cocktail into a long drink by pouring it into a tall glass, adding 100 ml of ginger beer (or ginger ale), and 1 tsp. of sugar.
Servings
2 servings
Time
15-20 minutes
Ingredients
3.5 oz (100 ml) Ungava Canadian Premium Gin
1 tbsp Labrador tea leaves
1 tbsp pink grapefruit juice
10 mint leaves
1 lime peel
A piece of fresh ginger root
1 tsp lime juice
White sugar
Martini glass
Preparation
Prepare the night before
1. Steep tea in boiling water (95°C) for 2 minutes.
2. Retrieve tea marc (leaves) and place in a hermetic jar.
3. Add lime peel to tea marc, and pour the gin. Infuse overnight.
Assembling
1. Drop mint leaves into a shaker or thick glass, and mash them with a muddler.
2. Add ice cubes.
3. Strain the infusion through a sieve, keeping only the gin.
4. Pour gin onto ice cubes and splash with grapefruit juice and lime juice, mix with a long spoon.
5. Freeze two Martini glass. Rim glass with peeled ginger root, and dip the rim in a saucer filled with white sugar. Set aside.
6. Remove two pieces of grapefruit peel, fold it in the glass and press to extract the essential oils, and drop it in. Pour in the gin mixture and enjoy!
