Preparation
- Put all ingredients into a shaker tin with ice and shake hard for 30 seconds.
- Strain back into tin, dump the ice, and dry shake for an additional 30 seconds.
- Pour cocktail into chilled glass, garnish, and enjoy immediately.
Additional Notes
Pro Tip: The first liquid will be slightly cloudy so transfer the strainer to a second bowl and then add the cloudy liquid back in. Don’t be in a hurry… this process takes time, so relax and trust the process.
*Strawberry Lavender Cordial
Ingredients
- 500 g Sugar
- 300 g Filtered Water
- 5 g Maldon Sea Salt
- 10 g Citric Acid
- 10 g Tartaric Acid
- 10 g Malic Acid
- 250 g Strawberries
- 2 g White tea
- 15 g Lemon peel
- 3 g Dried lavender
- 1.31 g Super agar for clarification diluted in 200g water
Preparation
- Sous vide all ingredients except Super agar for 30 minutes at 60c.
- Fine strain cordial and allow to cool to room temperature.
- Make an ice bath and set aside.
- Bring 100 g of water and 1.31 g Super agar to boil and dissolve whisking continuously.
- Remove from heat and slowly whisk in room temperature cordial.
- Transfer to another container and put the container with the mixture into the ice bath or freezer and let sit for an hour or two until a soft gel forms from the Super agar.
- Give mixture a stir to break up the gel and slowly strain through strainer lined with cheese cloth into a bowl until clear.
**Super Foam
Ingredients
- 500 g Water
- 3 g Methylcellulose
- 0.3 g Xathan Gum
- 20 g Gum Arabic
Preparation
- We’ll start by heating up 160 g of water until it's gently simmering.
- Then I'll use my handy magnetic stirrer, to help dissolve the methylcellulose.
- This won’t fully dissolve and hydrate until we add cold water as well, but we need it to mix with the Xanthan gum and gum arabic first, which will add to get the wonderful texture we’re looking for from our Super Foam.
- So, let this mix for five minutes, then slowly add the remaining 340 g of cold water into the spinning solution.
- Continue mixing for another five minutes until everything hydrates completely.
- Pour into a condiment bottle and store in refrigerator until ready to use.
- It will last up to 1 week, but you can also freeze it for a longer life.
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