Elderbeer G & T Recipe
Sour gummy bears infuse the gin with a sweet – and – tart punch, perfectly matched with floral elderflower tonic.
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Ingredients
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Infused Gin
Cocktail (per 1 serving)
Method
Infused Gin
Prepare bottle
Choose a clean, sealable 750–1000 ml bottle or jar. Ensure it is sanitized and fully dry.
Add gin and gummies
Pour 700 ml of dry London-style gin into the bottle. Add 120 g of sour gummy bears to the gin. The gummy bears will sink initially and begin to swell and release flavor and color.
Infusion time
Seal the bottle tightly and shake gently to mix. Let the mixture sit at room temperature out of direct sunlight for 24 hours for a bright, pronounced sweet–tart infusion. After 24 hours taste the gin. If you prefer a stronger gummy flavor and color, allow up to 48 hours, tasting every 12 hours. Do not exceed 72 hours; prolonged infusion can make the gin overly sweet and gummy.
Strain and store
When the gin reaches your desired flavor, strain the liquid through a fine-mesh sieve lined with a coffee filter or cheesecloth into a clean bottle to remove dissolved gummy residue and particulates. Optionally, discard the swollen gummies (they will be very soft) or reserve a few for garnish. Label and chill the infused gin or store at room temperature; it will keep several months, though flavor is best within 4–8 weeks.
Cocktail (per 1 serving)
Fill a highball glass or large wine glass with ice to chill.
Add 50 ml of the prepared gummy-infused gin to the glass.
Pour in 15 ml fresh lime juice to add bright acidity that balances the sweet–and–tart gummy note.
Top with 150 ml chilled elderflower tonic. Gently stir once or twice to combine without losing too much carbonation.
Garnish with a sour gummy bear skewered on a cocktail pick and a lime wheel or a twist of lime zest. Serve immediately.