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Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

Pea shoots, apple marigold and vermouth

by
Simon Rogan
Pea shoots, apple marigold and vermouth

PT5M

PT24H

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Ingredients

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Metric

Imperial

For the pea shoot and apple marigold spirit

To finish the cocktail

  • 40ml of vermouth
  • 15ml of sweet wine
  • pea shoots
  • ice cubes
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Equipment

  • Vacuum bag and machine
  • Rotary evaporator
  • Spray bottle

Method

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1
Add the pea shoots, apple marigold and neutral alcohol to a vac pac bag, remove the air from the bag with your hands and seal without vacuum.
2
Leave to infuse for 24 hours
3
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
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Simon Rogan
Simon Rogan

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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