Rosemary, lemon, apple and cranberry mocktail
This beautiful rosemary mocktail recipe comes straight from the bar at Fera, where head bartender Alessandro Villa creates bespoke cocktails using the freshest ingredients, many of which come from Simon Rogan's farm in Cumbria. The rosemary and lemon verbena syrup makes more than is needed for the single cocktail measurement given here, but make a batch to use in other drinks and recipes.
Ingredients
Metric
Imperial
Lemon verbena and rosemary syrup
- 50g of rosemary
- 10g of lemon verbena
- 500ml of water
- 500g of caster sugar
To finish the cocktail
- 20ml of lemon juice
- 100ml of apple juice, Pershore
- 100ml of cranberry juice, fresh
- apple marigold, leaves
- orange peel
- raspberries
- ice cubes
Equipment
- Vacuum bag and machine
- Cocktail shaker
Method
- 50g of rosemary
- 10g of lemon verbena
- 500ml of water
- 500g of caster sugar
- 20ml of lemon juice
- 100ml of apple juice, Pershore
- 100ml of cranberry juice, fresh
- apple marigold, leaves
- orange peel
- raspberries
- ice cubes
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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