Sparkling Wine Cocktail Recipe - Great British Chefs

Apple marigold, cider and apple honey, sparkling wine

Cocktail
challenging
1
60 minutes, plus 24 hours infusion time

PT1H

PT24H

Fera's (Simon Rogan's restaurant at Claridges) head bartender Alessandro Villa shares a wonderful sparkling wine cocktail recipe. Specialist equipment and ingredients are required, it is well worth the effort but probably best only attempted by dedicated cocktail connoisseurs.

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Ingredients

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Metric

Imperial

Apple marigold spirit

100g of apple marigold
1000ml of neutral alcohol

Apple juice and cider vinegar reduction

500ml of apple juice
500ml of cider vinegar
sugar syrup

To make the cocktail

100ml of sparkling wine
apple marigold

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Vacuum bag and machine
Rotary evaporator
Spray bottle

Begin by preparing the apple marigold spirit. Add the apple marigold and alcohol to a vac pac bag and seal without vacuum. Leave to infuse for 24 hours, then strain the liquid and redistill using a rotary evaporator to obtain a clear liquid and enhance the flavours. Make sure you retain the higher abv. essence to spray on the cocktail when serving

100g of apple marigold
1000ml of neutral alcohol

For the apple juice and cider reduction, blitz together the apple juice and vinegar in a blender and reduce, either using a rotary evaporator or by gently simmering in a pan, until it is approximately 1/5 of its starting volume and resembles a runny, honey-like liquid. Measure the reduction, add twice the amount of sugar syrup by volume and stir to combine

500ml of apple juice
500ml of cider vinegar
sugar syrup

Pour the chilled sparkling wine into a flute glass, add 5ml of the apple juice and cider vinegar reduction, followed by 20ml of the apple marigold spirit. Finish with an apple marigold leaf that has been sprayed with apple marigold essence

100ml of sparkling wine
apple marigold

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Simon Rogan

Simon Rogan has achieved incredible success during his years at the top of British cuisine, gaining two 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.