15-20ml freshly squeezed lemon juice
Vin & Tonic method:
• 25ml Gin (London dry. Bombay, Tanqueray, Beefeater, etc)
• 15ml Dry Vermouth (e.g. Martini dry)
• 15-20ml Lemon Juice
• 25ml Sarson’s Shrub
Pour all ingredients over ice and then top with tonic. Garnish with a lemon wedge.
To make the shrub:
• 250ml Sarson's Malt Vinegar
• 375ml water
• 500g sugar
• 1 bunch of dill
• Zest of 4 lemons
• 60g drained capers OR 200g of cooked peas
Bring the vinegar, water and sugar to the boil. Turn off the hob and put everything else into the vinegar mixture. Let it sit for at least 4 hours, up to a day. Strain everything out, and your shrub will stay fresh for 2-3 months.