Drink One - Red Pepper Fizz
30ml Red Pepper Vodka*
30ml Red Pepper Noilly Prat*
20ml Sugar Syrup
1 Pip Citric Acid Solution*
Method - Build up over ice and top with prosecco. Serve in a wine glass with a red pepper slice
Cut the ends from 6 Red Peppers and put aside. Chop the peppers and add to a vacuum bag with 700ml Vodka. Seal and place in a souse-vide bath at 50° and cook for 35mins. Allow to cool and then filter.
Alternatively, add these to a non-reactive container and cover with the vodka. Seal and leave to infuse for a minimum of 12hrs in a cool place. Filter
Chop the leftover stalks and add to a vacuum bag, with 350ml Dry Vermouth. Seal and place in a souse-vide bath at 45° and cook for 3mins. Allow to cool and then filter.
Alternatively, add to a non-reactive container. Cover with 350ml Dry Vermouth. Seal and leave to infuse for 8hrs. Filter.
Great to add additional acidity to drinks.
Add 5g of citric acid powder to 50ml of vodka. Mix well to dissolve powder. Decant into a dash or pipette bottle.
Drink Two - Lemon Verbena Spritz
25ml Tio Pepe
35ml Verbena Cordial (100g Verbena//500ml Sugar Syrup//1g Citric Acid)*
1 Dash Lemon Bitters
Method - Build up over ice and top with prosecco. Serve in a highball glass with a verbena stem
In a pan over a medium heat, add 700ml or sugar syrup and 30g of lemon verbena.
Stir to infuse and leave simmering for approximately 20-30mins, ensuring you do not boil the syrup. Filter
Drink Three - Pine Needle Lemonade
35ml Gin (infused with 220g pine needles per 700ml of vodka)*
15ml Clarified Grapefruit*
15ml Elderflower Cordial
10ml Sugar Syrup
1 Lemon Bitters
Method - Build up over ice and top with soda water. Serve in a wine glass with a pine stalk.
Place cleaned pine needles in a non-reactive container and cover with the gin.
Leave to infuse for a minimum of 24hrs then filter.
Pass grapefruit through a coffee filter to collect any unwanted solids.