Herb bunch, sweet citrus, rum

Not yet rated

This herb and rum cocktail recipe from Simon Rogan uses liquid nitrogen to fully extract the flavour of the herbs - muddling after freezing helps the plant cells to break down and will enhance the final flavour. A truly modernist approach takes mixology to the next level.

First published in 2015




For the herb-infused rum

To make the cocktail


  • Fine strainer
  • Liquid nitrogen
  • Coffee filter
  • Cocktail shaker


For the herb-infused rum, deep freeze the herbs in a freeze-proof bowl using liquid nitrogen - they will become crunchy and brittle. Muddle the herbs to break down the cells and release the flavours
Add the rum and leave to infuse for 20 minutes, then strain through a coffee filter
Add 60ml of the rum to a cocktail shaker with the lime juice, sugar syrup and ice cubes. Shake to combine, then pass through a fine strainer into a cocktail glass. Garnish with a sprig of thyme and serve
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.

Get in touch

Please sign in or register to send a comment to Great British Chefs.