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Seaweed (Dulse) Gin Infusion

Spring 2017
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food and drink

BY: Eric Vellend

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 (LCBO 605162) and dulse, a reddish purple seaweed from Canada’s east coast.

1. Fill a glass jar with dried dulse, cover with gin, and infuse for two weeks; fine strain and refrigerate indefinitely.

What to Serve

F201702042.jpg
food and drink

Seaweed (Dulse) Gin Infusion

Spring 2017

BY: Eric Vellend

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 (LCBO 605162) and dulse, a reddish purple seaweed from Canada’s east coast.

1. Fill a glass jar with dried dulse, cover with gin, and infuse for two weeks; fine strain and refrigerate indefinitely.

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