The sweet papaya and sour lime go beautifully with the juniper in the jenever (or genever, a Dutch forefather of gin; get it from specialist booze shops or online). The coconut water adds length and tropical notes, the salt water enhances the fruit and the egg white brings smoothness. Per serving:
35ml jenever
35ml papaya juice
20ml lime juice
35ml coconut water
10ml egg white
1 dash lightly salted water
1 slice fresh papaya and 1 lime twist, to garnish
Shake all the liquids over ice in a cocktail shaker and fine strain into a highball glass filled with cubed ice. Garnish and serve.
- Karam Sethi opens Hoppers in London W1 later this month.
