A vibrant woodland cocktail, where bright birch and flagrant elderflower meet the citrusy lift of fresh lemon with a helping hand from pine. Crowned with a lively raspberry-ginger foam for a refreshing twist.
Recipe kindly provided to us by Jack from Scottish Mixology.
First make the raspberry foam. If you own a cream whipper, charge with nitrogen and if not blend on high until light and airy. Combine Fresh raspberries, Ginger beer, sugar and salt together then blend. Add Methycellulose and Xanthan gum and blend again.
Then mix the birch and elderflower botanical spirit, pine syrup and fresh lemon juice together. Top with raspberry ginger beer foam to finish.
Ingredients
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-
15ml pine syrup
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20ml Fresh lemon juice
Raspberry Foam Ingredients
- 20g Fresh raspberries
- C 200ml Ginger beer
- 10g Sugar
- Pinch of salt
- 1.35g Methycellulose
- 0.4g Xanthan gum