Lemon, honey, apple, anise hyssop and raspberry spirit

servings1
20 minutes

Ingredients

Anise and raspberry spirit

  • 100g of anise hyssop leaves
  • 1000ml of neutral alcohol

Raspberry spirit

  • 100g of freeze-dried raspberries
  • 1000ml of neutral alcohol

Honey syrup

  • 125g of honey
  • 125g of caster sugar
  • 250ml of water

To make the cocktail

  • 20ml of lemon juice
  • 40ml of apple juice
  • freeze-dried raspberries
  • anise hyssop flowers
  • ice cubes

Method

1
First, prepare the anise hyssop spirit and the raspberry spirit. Place the anise hyssop leaves into 1 vac pac bag, and the dried raspberries into another. Pour 1 litre of neutral alcohol into each bag, then seal without vacuum and leave both to infuse for 24 hours
  • 100g of anise hyssop leaves
  • 1000ml of neutral alcohol
  • 100g of freeze-dried raspberries
  • 1000ml of neutral alcohol
2
Once infused, strain each liquid separately and redistill in rotary evaporators to clarify the liquid and enhance the flavours
3
For the honey syrup, over a medium heat dissolve the honey and sugar in the water and set aside to cool
  • 250ml of water
  • 125g of caster sugar
  • 125g of honey
4
To finish the cocktail, add 10ml of anise hyssop spirit, 35ml of raspberry spirit, 15ml of honey syrup, the lemon juice and the apple juice to a cocktail shaker. Fill with ice cubes, shake and strain into a cocktail glass. Garnish with the dried raspberries and the anise hyssop flowers
  • anise hyssop flowers
  • freeze-dried raspberries
  • 40ml of apple juice
  • 20ml of lemon juice
  • ice cubes