Pour the pumpkin infused gin into a long drink glass filled with ice and top up with tonic water. Stir carefully and garnish with dried pumpkin.
*Recipe “Gin and pumpkin infusion”.
Cut 200g Hokkaido pumpkin into cubes and roast at 80 degrees, 1 hour in the oven at top heat. Let roasted pumpkin and gin infuse at 58 degrees for 3 hours in the sous vide process. As an alternative to the sous vide method, leave the pumpkin and gin to infuse in an airtight container for 3 days. Then filter and fill into a clean bottle.
You can also prepare the “Falling Leaf” with the same infusion.