A G&T with a purple patch by the bartender from Red Tail in Singapore.
30ml Bombay Sapphire
East Imperial Burma Tonic
5ml Homemade cinnamon syrup
5ml Citrus juice
15ml Blue pea-infused Bombay Sapphire*
Build the first four ingredients over ice in a highball glass. Stir briefly. Then pour over the infused gin. Finally top with citrus foam and garnish with a dried lemon wheel.
*Blue-pea infused Bombay Sapphire: Vacuum pack 100ml Bombay Sapphire with 15 blue pea flowers and one lemon twist (without any pith), and sous vide for 1 hour at 50C. Remove and filter into a bottle.
**Citrus foam: Combine 4g gelatine sheets with 30m sugar syrup, 50ml lemon juice and 100ml water; add to a cold siphon, charge with gas, shake and foam on top of the drink.