This herb and rum cocktail recipe from Simon Rogan uses liquid nitrogen to fully extract the flavour of the herbs - muddling after freezing helps the plant cells to break down and will enhance the final flavour. A truly modernist approach takes mixology to the next level.
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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For the herb-infused rum, deep freeze the herbs in a freeze-proof bowl using liquid nitrogen - they will become crunchy and brittle. Muddle the herbs to break down the cells and release the flavours
10g of thyme, stripped
5g of parsley, picked
5g of bay leaf
Add the rum and leave to infuse for 20 minutes, then strain through a coffee filter
700ml of rum
Add 60ml of the rum to a cocktail shaker with the lime juice, sugar syrup and ice cubes. Shake to combine, then pass through a fine strainer into a cocktail glass. Garnish with a sprig of thyme and serve
20ml of lime juice
10ml of sugar syrup
1 sprig of thyme
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