This apple marigold cocktail recipe makes use of a rotary evaporator to re-distil a wonderfully fresh apple marigold and pea shoot spirit. Most of the ingredients come from Simon Rogan's Cumbrian farm, the emphasis being on capturing freshness and vibrancy of flavour.
Praised for his technical brilliance and renowned for his use of unusual ingredients, combinations, styles and blending of tastes and textures, Simon Rogan has been called “one of the most innovative chefs in the country” by the Guardian.
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Add the pea shoots, apple marigold and neutral alcohol to a vac pac bag, remove the air from the bag with your hands and seal without vacuum.
300g of pea shoots
75g of apple marigold
1000ml of neutral alcohol, vodka will do
Leave to infuse for 24 hours
Once the liquid has infused, strain and redistill using a rotary evaporator to concentrate the flavours and obtain a clear liquid. From this process you will have both the liquor and the essence separated. The essence is of a higher abv., and is used to spray on the surface of the cocktail when serving
To assemble the cocktail, add 60ml of the pea shoot and apple marigold spirit to a chilled mixing glass. Add the remaining ingredients and stir for 20 seconds with ice cubes.
40ml of vermouth
15ml of sweet wine
Pour the drink into a cocktail glass, garnish with pea shoots and spray over the pea shoots essence
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