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Pea shoots, apple marigold and vermouth

PT5M

PT24H

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Ingredients

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For the pea shoot and apple marigold spirit

To finish the cocktail

  • 40ml of vermouth
  • 15ml of sweet wine
  • pea shoots
  • ice cubes
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Method

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1
Add the pea shoots, apple marigold and neutral alcohol to a vac pac bag, remove the air from the bag with your hands and seal without vacuum.
2
Leave to infuse for 24 hours
3
Once the liquid has infused, strain and redistill using a rotary evaporator to concentrate the flavours and obtain a clear liquid. From this process you will have both the liquor and the essence separated. The essence is of a higher abv., and is used to spray on the surface of the cocktail when serving
4
To assemble the cocktail, add 60ml of the pea shoot and apple marigold spirit to a chilled mixing glass. Add the remaining ingredients and stir for 20 seconds with ice cubes.
  • 40ml of vermouth
  • 15ml of sweet wine
  • ice cubes
5
Pour the drink into a cocktail glass, garnish with pea shoots and spray over the pea shoots essence
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Pea shoots, apple marigold and vermouth

 
 

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