Matcha Gimlet and green curry

Ingredients and method

Drink ingredients:

  • 60 ml gin
  • 25 ml lime juice
  • 15 ml Kaffir Lime Leaves syrup
  • half teaspoon matcha powder

Drinking method:

  • Make the Kaffir Lime Leaves syrup by mixing half water and half sugar and let the Kaffir Lime Leaves boil gently.
  • Let the syrup cool down again.
  • Fill a shaker with the gin, lime juice and Kaffir Lime Leaves syrup.
  • Add half a teaspoon of matcha powder.
  • Add ice to the shaker and shake until well chilled.
  • Pour into a tall glass with a nice clear ice cube in it.
  • Garnish with a lime wheel and a Kaffir Lime Leaves.

Bite ingredients:

  • 250 ml coconut milk
  • 4 pieces Jasmine Blossom
  • 500 g peas
  • powder of Kaffir Lime Leaves
  • peas
  • 2 pieces spring onion
  • 4 pieces of shrimp/gambas
  • Affilla Cress
  • coconut foam
  • 1 tbsp Xantana

Bite method:

  • Boil the peas. Reserve 1/10 of it for the garnish.
  • Blend in the blender with 1/2 part coconut milk, the green curry and cook the liquid to the desired thickness.
  • Then let it cool.
  • Heat the coconut milk with Jasmine Blossom and bind with 1 tablespoon of Xantana.
  • Put this in the siffon and spray it on with 1 cartridge.
  • Mix the Kaffir Lime Leaves with prawns and sea salt and put this in the oven for 5 minutes.
  • Fill the glass with the pea, spring onion and coconut foam.
  • Decorate the edge with a shrimp and Affila Cress.

Recipe: Dik & Schil and Eric Miete

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