• 50ml Hope African Botanical Gin
• 25ml Cointreau or Triple Sec
• 25ml Caperitif
• 10ml Campari
• 20ml sugar syrup
• (Optional – absinthe mist)
• Toasted star anise
To make a sugar syrup – plain or infused:
• 100ml sugar
• 100ml water
[for infused syrup use eight sprigs of fresh thyme / rosemary / other to infuse]
Put the sugar and water into a small pot on the stove and stir over a medium heat until the sugar is dissolved.
Remove from the heat, add the fresh sprigs and steep for 15 minutes.
Strain into a clean, airtight container.
Preparation for cocktail
Add all the above to a cocktail shaker and shake on ice. Fine strain into a large coupe or a tumbler.
Optional: mist it lightly with some absinthe.
— Hope Distillery.