Herb bunch, sweet citrus, rum
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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.
Ingredients
For the herb-infused rum
To make the cocktail
- 20ml of lime juice
- 10ml of sugar syrup
- ice cubes
- 1 sprig of thyme
Equipment
- Fine strainer
- Liquid nitrogen
- Coffee filter
- Cocktail shaker
Method
2
Add the rum and leave to infuse for 20 minutes, then strain through a coffee filter
- 700ml of rum
3
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
- 20ml of lime juice
- 10ml of sugar syrup
- ice cubes
- 1 sprig of thyme
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Herb bunch, sweet citrus, rum
