Lemon, honey, apple, anise hyssop and raspberry spirit
by Simon Rogan
Item 1 of 1
- medium
- 1
- 20 minutes
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This anise and raspberry cocktail recipe, showcased here by chef Simon Rogan is full of fresh, tart flavour and makes a lovely apéritif - so if you're looking to polish up your cocktail making skills, it's worth investing in the right equipment.
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Ingredients
Metric
Imperial
Anise and raspberry spirit
- 100g of anise hyssop leaves
- 1000ml of neutral alcohol
Raspberry spirit
- 100g of freeze-dried raspberries
- 1000ml of neutral alcohol
Honey syrup
- 125g of honey
- 125g of caster sugar
- 250ml of water
To make the cocktail
- 20ml of lemon juice
- 40ml of apple juice
- freeze-dried raspberries
- anise hyssop flowers
- ice cubes
SAVE RECIPE
Equipment
- Vacuum bag and machine
- Rotary evaporator
- Cocktail shaker
Method
1
First, prepare the anise hyssop spirit and the raspberry spirit. Place the anise hyssop leaves into 1 vac pac bag, and the dried raspberries into another. Pour 1 litre of neutral alcohol into each bag, then seal without vacuum and leave both to infuse for 24 hours
- 100g of anise hyssop leaves
- 1000ml of neutral alcohol
- 100g of freeze-dried raspberries
- 1000ml of neutral alcohol
2
Once infused, strain each liquid separately and redistill in rotary evaporators to clarify the liquid and enhance the flavours
3
For the honey syrup, over a medium heat dissolve the honey and sugar in the water and set aside to cool
- 250ml of water
- 125g of caster sugar
- 125g of honey
4
To finish the cocktail, add 10ml of anise hyssop spirit, 35ml of raspberry spirit, 15ml of honey syrup, the lemon juice and the apple juice to a cocktail shaker. Fill with ice cubes, shake and strain into a cocktail glass. Garnish with the dried raspberries and the anise hyssop flowers
- anise hyssop flowers
- freeze-dried raspberries
- 40ml of apple juice
- 20ml of lemon juice
- ice cubes
DISCOVER MORE:
Simon Rogan has achieved incredible success during his years at the top of British cuisine, gaining three Michelin stars at his flagship Cumbrian restaurant, L’Enclume, where he farms and forages all manner of unusual edibles. His highly complex, beautifully crafted dishes change as regularly as the natural world and his restaurant is one of the best in Britain.
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