How to make gin fizz sekajabin RECIPE

How to make Sekanjabin | try your first and easy “probiotic” ingredient

Everything you need,  to brew a “probiotic cocktail ingredient”! In 20 minutes, it’s reliable and cheap, and it will boost your brain power!

 

Probiotic ingredients, I have three questions for you!

  1. Is your gut healthy??

An healthy gut is linked to many good things in life! A good mood, a healthy digestive system also helps your mental health, prevention of disease and an improved memory skills ! 

Many studies have reported in the past decade a good connection between the complex system of bacteria in our intestines and the relative benefits the body may see when we look after it through a goo diet.

ACCORDING TO THIS STUDY BY “Web MD” ; you can check out the 16 actions on how gut bacteria relates to an improved whole body health!

It is shown how the gut is linked to your brain, your kidneys, your heart !

2) What stands for “probiotic drinks”?

Probiotic drinks are those who, obtained by fermentation, using a scoby, or yeasts, or bacteria, they are so called “pro-biotic” meaning “for life”  , they add good bacteria to your every day diet, and are keys of an overall health. 

The 6 main roles of probiotic drinks are:

  • ASSISTING THE VITAMIN B ASSUMPTION;
  • PROTECT AGAINST EXTERNAL TOXINS
  • IMPROVE THE EFFICIENCY OF THE GASTRO INTESTINAL SYSTEM
  • BOOSTING IMMUNE SYSTEM
  • IMPROVE LIVER FUNCTION
  • IMPROVE LIVER FUNCTIONALITY

3) Why are the probiotic drinks  so important in a cocktail bar that focuses on homemade preparations?

Making probiotics is easy, simple and you can get so used to them in just few days that you will never stop brewing new stuff on daily basis as soon as you try your first one!

 Making sodas, ginger beers or SEKANJABIN… brewing kombucha or tepache will just retire patience and few days of natural fermentation process, but consider how many kombucha you can make with just one scoby bought at 4£, and using an initial batch of black tea that would cost you less than 80p?

With few useful tools such as a couple of mason jars, few living bacteria used as starter for your fermentation, things like yeasts or scoby or kefir grains!

Making these incredibly good home-made drinks, you will realise on how easy you can substitute your liqueurs with a new bunch of healthy good stuff! Spending a very low initial budget, and keeping them consistent by the time!

 

How to make your Sekanjabin

in five minutes and spending less than 2,50£

It’s great ingredient to add a 15 % sour-bitter  kick component to your cocktails

SEKANJABIN, PROBIOTIC SOLUTION: An ancient tradition brought back to life …

 

A brief introduction

SEKANJABIN comes from The middle eastern civilisations, especially from India, and  it is no more that a sweet and sour balance between the microbes included in the main ingredient such as VINEGAR, its aromatisation come from local ingredients such as asian ginger, cloves or other spices, but you can twist with desired aromas, plants or roots or as we did here this time: superfoods such as beetroots and ginger!

 

Sekanjabin preparation:

5 minutes. and 1 night to rest in the fridge.

 

Necessary tools

1 mason jar, 250 ml of apple cider vinegar, 500 g cane sugar, 3 sliced beetroots, 2 ginger roots medium size, sliced and peeled well. first you should blend at high speed cold water and cane  sugar to create a simple syrup, secondly … infuse all ingredients in the jar, close the lid, and let it rest  and cool down for 1 night in a fridge, then just strain the solids and use the syrup to aromatise your cocktail.

THE ROLE OF SEKANJABIN IN YOUR COCKTAIL

 helps giving you the COLOUR, the freshness of natural sour vinegar microbes, and it certainly adds that touch of asian spiciness!

 

THE ROLE OF SEKANJABIN IN YOUR DIET

well known as a healthy probiotic ingredients it adds enzymes and microbes to your diet and surely is a good friend of a good digestion and the gut.

 

OVERCOMPLICATING THINGS, COCKTAIL MENU AS BOOKS OF ENIGMAS

Have you ever wondered why do bartenders today like so much overcomplicate the cocktail list of their bar, ending up just drinking a cocktail with at least one of tree ingredients inside that you have never heard of and discovering something unreal, amazing and of unforgettable taste?

Yes, I was one of them too, when I moved to London in 2012 and I discovered that I was not up to date with the trends, with the knowledge of who was working in the city from years, it just all seemed too crazy, for me that I was still shaking cocktails with fresh common fruits,  I soon realised that the trends in this era of incredible creativity are changing fast and you can’t miss any of them…

I PROMISED TO MYSELF that I would run to study fast and keep myself as much knowledgeable as possible, but my desire is to play with terminology and a glossary that would be easy to create and obviously for the guests to understand.

Creating an ingredient with “appealing name” such as SEKANJABIN

 MUST BE OUR FOCUS IF WE WANT TO LIGHT THE ATTENTION OF OUR GUESTS,  but easy to replicate, to understand and to re-create.

 

Because that was also one of my concerns, we must educate drink lovers to be able to try replicate things at home, it really helps engaging connection with our guests!

 

CHEERS TO YOUR HEALTH AND WEALTH!

TESTIMONIALS