RECIPES | Tanqueray recently contacted me about a collaboration that they’re running with some of Melbourne and Sydney’s top restaurants. Instead of their usual approach of wine recommendations, somilliers from each restaurant were asked to create new and inventive ways to match the flavours of the gin alongside food pairings. The result is an exclusive Tanqueray No 10 cocktail to suit a food pairing at each restaurant, available until the end of February.
Inspired by the idea, I created my own Tanqueray No 10 cocktail and food pairing. The cocktail is a watermelon and rosemary gin fizz. It’s light and refreshing, and perfect for the summer with balanced fruity, sweet, and herbaceous notes. The food pairing is a board of Italian cold meats – prosciutto, salami, and mortadella. The saltiness and intensity of the meat balances perfectly with the sweet, lightness of the cocktail.
Preparation Time: 10 minutes / Serves: 1
- 30ml Tanqueray No 10 gin
- 30ml fresh watermelon juice
- 2 sprigs fresh rosemary
- 60ml sparkling water
- 30ml still water
- 30g caster sugar
- Add the caster sugar, still water, and one sprig of rosemary into small pot. Bring to boil and remove from heat. Allow to cool.
- Mix the Tanqueray No 10 gin, watermelon juice, sparkling water, and 30ml of sugar syrup.
- Pour into a glass filled with ice cubes and garnish with the remaining rosemary sprig.
This recipe works quite well with several other juices too. Try it with pineapple juice for an alternative take.