It’s that time of the year when the weather is completely incomprehensible (Moist! Hot! Wet! Brisk?) and all you want to do is sit in the sun and pretend you still have summers off. While we can’t give you the true satisfaction of starring down a luxuriously long summer vacation, we can do the next best thing. Barmini’s Siphon G&T captures all the best parts of summer and bottles them up. It’s bright and citrusy. It’s interesting and a little unexpected. It goes down easy, but still feels like an adventure.
Because drinking a cool cocktail at the start of the weekend is one of our favorite activities, we stopped by Barmini to chat with bar manager Ismael Barreto and pick up some recipe tips for this delightfully seasonal cocktail. Created by Miguel Lancha, the Siphon G&T bounces on and off of the menu at Barmini. Sometimes it shows up as a winter cocktail infused with the richer spices of the season and sometimes it’s a light and bright summer drink.
Besides its flexibility, it’s also wildly impressive looking cocktail. The secret to the Siphon G&T is that it doesn’t technically use any gin. Instead, Barreto infuses vodka at the speed of light with the help of dry ice and a coffee siphon (which you can buy on Amazon for $30+). The dry ice and the siphon makes the drink look more like a science project than a cocktail, but vacuum it creates quickly imparts the vodka with flavor (and color), essentially transforming it into a gin. Don’t want to invest in a coffee siphon (or dry ice)? Barreto recommends sealing the vodka and the spices in a plastic bag or a glass bottle for an hour. It’ll take longer, but be just as delicious.
Once you’re done siphoning (or bottling your vodka / spice infusion like the moonshiner you were born to be), all you have to do is add tonic and ice. Kick your feet up, turn on some tunes, close your eyes and let the weekend wash over you. You just brought a little Barmini inside your home.
- coffee siphon
- cocktail strainer
- 6 oz vodka (Barmini uses Ketel One, but any flavorless vodka should do.)
- 1 spice sachet
- 3 oz of Fever Tree Indian Tonic Water (or whatever tonic you want! Go wild!)
- 30 grams of dry ice
lemon peel, julienned
star anise pods
coriander, slightly crushed
juniper, slightly crushed
green cardamom, slightly crushed
1. In the upper vessel of a vacuum coffee siphon, put the botanicals blend (Spices Sachet) and spread them evenly.
2. Press ingredients as flat as possible for maximum extraction. Ensure there is a weight on top of the filter in order to avoid displacement.
3. In the bottom vessel, pour the vodka.
4. Add dry ice (about 6 pellets or its equivalent) to the vodka and immediately connect the two vessels, closing the system.
5. Once the vodka goes up to the upper vessel, let it macerate (keeping the system sealed) for about 1.5 minutes.
6. Open the system, keeping the vessels on top of each other, for the flavored vodka to come down to the bottom vessel.
7. Using a fine strainer as a lid on the vessel, pour the flavored vodka in an empty tumbler glass.
8. Add the tonic water.
9. Fill with cubed ice.