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.
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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
4
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
ice cubes
5
Pour the drink into a cocktail glass, garnish with pea shoots and spray over the pea shoots essence
Simon Rogan has achieved incredible success during his years at the top of British cuisine, gaining two 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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Pea shoots, apple marigold and vermouth
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Pea shoots, apple marigold and vermouth