ROOIBOS COCKTAIL
This was so much fun to make. The theatrics are outstanding and the taste, well let me say its a shame that a hot infusion siphon isn’t a standard piece of equipment for the kitchen! This cocktail is can actually be purchased at the Aviary in Chicago, a link for a video on how they do it provided below. They give you the ingredients but not the amounts so the ones that I am going to supply are the ones I used in the end (After many tests to get it right of course). The results are below.
INGREDIENTS
– 3g Rooibos Tea
– 4 Pieces of Lemon Peel
– 4 Pieces of Orange Peel
– 1.6g Almond Slices
– 6 Mint Leaves (Bruised)
– 0.2g Saffron
– 0.1g Lavender
– 1.5g Lemon Verbena
– 3 Cardamon Pods
– 10 Pepper corns
– 1 Cassia Quill
– 90ml Hendricks Gin
– 30ml Luxardo Maraschino
– 60ml Simple Syrup
– 1g Citric Acid
– 500ml Water
METHOD
First you want to put all the wet ingredients including the citric acid into a vacpac bag and put into a pre-warmed SousVide at 90ºC. If you don’t have a SousVide, place the bag into a pot of water and warm to 90ºC. While that is happening gather all the dry ingredients and put into the top chamber of your siphon.
Once the wet ingredients have reach 90ºC carefully, (because they will be hot, someone may have made that mistake) pour into the bottom chamber of the siphon. Next put the top chamber on and make sure its secure then light your bunsen burner and push under to get the boiling process happening. Once all the liquid has been vacuumed up to the top chamber carefully mix for one minute so that all the flavours come out of the ingredients. Once that minute is up remove the heat and leave to cool and pour back down into the bottom chamber.
Pour into two fancy cocktail glasses or tea cups and enjoy.
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Link to the Youtube video of the Rooibos Cocktail: https://www.youtube.com/watch?v=9EBxrBXd198
Home Cooked Heston 