Pea shoots, apple marigold and vermouth

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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.

First published in 2015
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For the pea shoot and apple marigold spirit

To finish the cocktail

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


  • 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.
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
First published in 2015

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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