Zulu 1
savory, aromatic, dry
za’atar
bombay sapphire gin
vermouth blend
cucumber
w/ lime bubbles
22.5ml Bombay Sapphire gin
22.5ml za’atar vodka
22.5ml Dolin dry
22.5ml Dolin blanc
20ml cucumber juice
20ml water
0.13g salt
Za’atar Vodka
Mix 20g za’atar with 1L of vodka. Let sit at room temperature for 24 hours. Strain and filter.
Cucumber Juice
Peel English (hothouse) cucumbers and juice into a container. For every 12 cucumbers add 12g of ascorbic acid and 10ml of Pectinex-ultra SPL.
Refrigerate for 24 hours then strain through filter until only clear juice comes out. Catch juice in a new container and top off occasionally until all of the juice is done straining.
Lime Bubbles
Mix 400g cold water, 100g strained and filtered lime juice, 10g sugar, and 5g of foam magic together in a pitcher. Mix gently to avoid unnecessary bubbles.
Put mix into a deep walled container and add a fish tank bubbler to create large, lacy bubbles. Scoop with a large wide serving spoon onto your cocktail.
