Rosemary, lemon, apple and cranberry mocktail

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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.

First published in 2015

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

Equipment

  • Vacuum bag and machine
  • Cocktail shaker

Method

1
Preheat a water bath to 50°C
2
To prepare the lemon verbena and rosemary syrup, add the rosemary, lemon verbena, water and sugar to a vac pac bag. Remove the air with your hands, seal without vacuum and place in the water bath for 1 hour. Allow the mix to cool, then pass through a strainer
  • 50g of rosemary
  • 10g of lemon verbena
  • 500ml of water
  • 500g of caster sugar
3
Add 20ml of the syrup to a cocktail shaker with the lemon juice, apple juice and cranberry juice. Shake and strain into a Collins glass filled with ice cubes, garnish with the apple marigold leaves, orange peel and raspberries. Serve immediately
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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