Fera's (Simon Rogan's restaurant at Claridges) head bartender Alessandro Villa shares a wonderful sparkling wine cocktail recipe. Specialist equipment and ingredients are required, it is well worth the effort but probably best only attempted by dedicated cocktail connoisseurs.
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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Begin by preparing the apple marigold spirit. Add the apple marigold and alcohol to a vac pac bag and seal without vacuum. Leave to infuse for 24 hours, then strain the liquid and redistill using a rotary evaporator to obtain a clear liquid and enhance the flavours. Make sure you retain the higher abv. essence to spray on the cocktail when serving
100g of apple marigold
1000ml of neutral alcohol
For the apple juice and cider reduction, blitz together the apple juice and vinegar in a blender and reduce, either using a rotary evaporator or by gently simmering in a pan, until it is approximately 1/5 of its starting volume and resembles a runny, honey-like liquid. Measure the reduction, add twice the amount of sugar syrup by volume and stir to combine
500ml of apple juice
500ml of cider vinegar
Pour the chilled sparkling wine into a flute glass, add 5ml of the apple juice and cider vinegar reduction, followed by 20ml of the apple marigold spirit. Finish with an apple marigold leaf that has been sprayed with apple marigold essence
100ml of sparkling wine
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