MONSTER MUNCH VERMOUTH
Makes: about 350ml (12fl oz)
Ingredients: 1 packet pickled onion Monster Munch; 350ml (12fl oz) Regal Rogue Daring dry vermouth; 100ml (3½fl oz) filtered water.
Method: Add all the ingredients to a large vac bag and seal it to the maximum pressure without spillage. Leave at room temperature for 4 hours to infuse. Once infused, strain the mixture and funnel it into a large evaporation flask of a rotary evaporator.
Set the water bath to 50°C (122°F). Slowly lower the pressure until all the liquid has evaporated. Measure the ABV and cut it to 40%.
Garnish: eat your Monster Munch, clean the packet, dry it, and bake in a 250°C oven for 2-3 minutes. Use a miniature peg to attach.
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Images: Richard Jung.