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Recipe Detail Page
Seaweed (Dulse) Gin Infusion
Spring 2017
After successfully infusing vodka with chanterelle mushrooms, the front-of-house team at Actinolite restaurant in Toronto decided to further experiment with savoury spirits. They struck gold with the combination of Broker’s Premium London Dry Gin and dulse, a reddish-purple seaweed from Canada’s east coast.
Fill a glass jar with dried dulse, cover with gin, and infuse for two weeks; fine strain and refrigerate indefinitely.
