Apple Marigold Cocktail Recipe

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.

Ingredients

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Metric

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For the pea shoot and apple marigold spirit

300g of pea shoots
75g of apple marigold
1000ml of neutral alcohol, vodka will do

To finish the cocktail

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

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Vacuum bag and machine
Rotary evaporator
Spray bottle

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.

300g of pea shoots
75g of apple marigold
1000ml of neutral alcohol, vodka will do

Leave to infuse for 24 hours

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

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

Pour the drink into a cocktail glass, garnish with pea shoots and spray over the pea shoots essence

pea shoots

First published in 2015

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Simon Rogan

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.