This beautiful rosemary mocktail recipe comes straight from the bar at Fera, where head bartender Alessandro Villa creates bespoke cocktails using the freshest ingredients, many of which come from Simon Rogan's farm in Cumbria. The rosemary and lemon verbena syrup makes more than is needed for the single cocktail measurement given here, but make a batch to use in other drinks and recipes.
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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Preheat a water bath to 50°C
To prepare the lemon verbena and rosemary syrup, add the rosemary, lemon verbena, water and sugar to a vac pac bag. Remove the air with your hands, seal without vacuum and place in the water bath for 1 hour. Allow the mix to cool, then pass through a strainer
50g of rosemary
10g of lemon verbena
500ml of water
500g of caster sugar
Add 20ml of the syrup to a cocktail shaker with the lemon juice, apple juice and cranberry juice. Shake and strain into a Collins glass filled with ice cubes, garnish with the apple marigold leaves, orange peel and raspberries. Serve immediately
20ml of lemon juice
100ml of apple juice, Pershore
100ml of cranberry juice, fresh
apple marigold, leaves
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