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Potato and Leek Croquettes, Chipotle Mayo, Grana Padano - Recipe by Chef Matthew Roath
This is a really simple easy recipe. It relies on good quality ingredients and doing the basics r...
290mL Thai botanical infused dry gin, preferbably Galok Original Dry Gin
130mL galangal syrup
50mL tamarind juice
160mL lime juice
100mL water
5 dashes Thai bitters
Thai botanical-infused Galok Original Dry Gin:
300mL Galok Original Dry Gin
5g fresh kaffir leaves
6g fresh Thai basil leaves
10g fresh lemongrass
Galangal Syrup:
40g fresh galangal
100g sugar
125g water
Tamarind juice:
25g tamarind purée
35g water
To make the Thai botanical-infused gin, combine all fresh ingredients and gin into a storage zip bag and expel all air slowly by dunking the bag into a water bath. Be careful not to get water into your bag while doing this.
Sous vide the bag contents at 57 C for 1.5 hours in your water bath. When finished, filter the gin with a blue cloth and set aside.
For galangal syrup, combine galangal, sugar and water in a saucepan and bring up to boil. Remove from fire once reaching boiling point and allow to cool. Put into a container in the fridge and set aside.
Combine tamarind purée and water and mix well for tamarind juice and set aside.
In a jug, stir all ingredients and decant into a 750mL bottle.
Store the bottle in the freezer for several hours before serving.
When ready to serve, give the bottle a quick shake and pour 125mL into a chilled coupe glass.
Garnish with a kaffir leaf.