Apple marigold, cider and apple honey, sparkling wine
by Simon Rogan
Item 1 of 1
- 1
- 60 minutes
★ ★ ★ ★ ★
5.00
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
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
SAVE RECIPE
Equipment
- Vacuum bag and machine
- Rotary evaporator
- Spray bottle
Method
1
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
2
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
3
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
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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