The Skinny Cocktail Column: July 2011

Fruits of the sea # 2
Created for Ondine

30 ml Sloe plum gin
20 ml Edinburgh gin
20 ml macerated raspberry syrup
15 ml lemon juice
2 dashes of creole bitters.

Shake all the ingredients together and double strain into a glass, serve
with a oyster.

Sloe plum gin

Fill a jar with slightly poached and peeled red plums. Add two teaspoons of demerara sugar, fill the jar three quarters with Edinburgh Gin, add a splash of water and shake until the sugar has desolved.
Leave in a warm dark place for a minimum of four days (the longer you leave it the stronger the flavour). Check after a couple of days and add more sugar to taste.

Macerated raspberry syrup

12 raspberries
25ml red wine vinegar
50ml red wine
2 teaspoons of caster sugar

Blend them all altogether and pass through a sieve. Done!

Ondine is a restaurant known for its outstanding seafood served simply on its own or technically constructed, with ingredients served together to complement the quality of the produce. Fruits of the sea # 2 is a cocktail which not only keeps to the style of the restaurant but also acts as the perfect complement to a great oyster.

Ondine Restaurant
2 George IV Bridge
Edinburgh
EH1 1AD
0131 226 1888
www.ondinerestaurant.co.uk