Leonard's Bistro X Diviners: Kimosabe

By Liam Cree for Leonards Bar & Bistro 


60ml Diviners Outlier gin 
20ml Tamarillo syrup *
20ml lemon juice 
10ml egg whites 
2 Dash Absinthe
Garnish: Lavender Sugar ** 

Method: Add all ingredients to a shaker tin and dry shake. Add ice and shake again, double strain into a coupe, nic & nora or small footed glass. Garnish with lavender sugar on one side of the glass.  

*Tamarillo Syrup: 
Recipe makes ~200 ml of syrup, enough for 10 serves.  
100g Tamarillo pulp and flesh (blended) 
6g Sage  
4g Lavender bud 
12g Lemon peel 
80g Coconut water 
120g Granulated Sugar 

Quarter and remove pulp and flesh of fruit as close to the skin as possible, avoid using tamarillo skin as it can bring an unpleasant acrid taste. Blend the pulp and flesh with enough water or coconut water to just barely submerge solids. Combine blended tamarillo with sage, lavender buds, lemon peel, and coconut water in a small saucepan and bring to a simmer. Then add sugar and stir constantly until sugar is completely dissolved, then remove from heat and strain.  

**For the lavender sugar garnish, combine 1 part lavender bud to 2 parts sugar in a blender or mortar and pestle and blend until fine.