GIVE IT A SHOT
Get creative with produce and make your own syrups, purées and tinctures, lifting summer cocktails to adventurous new heights.
Botanical cocktails using homemade syrups, purées and tinctures.
Asurplus of lovely seasonal fruit and veg should never go to waste. Move over pickling and preserving – there’s a saucy alternative ready to turn your summer supping into an explosion of fabulous flavour. With a bit of preparation, a tasty libation is but a shake away. See over the page for cocktails using these juicy lovelies.
- HOT-PROCESS SYRUPS -
This is what most of us think of when syrup comes to mind. A viscous liquid is produced by boiling water and sugar with your chosen produce – fruit, herbs, spices. Strain through a muslin cloth or fine-meshed sieve and you have a concentrated flavour at the ready.
- COLD-PROCESS SYRUP -
As the name suggests, there’s no heat involved with cold-process syrup making. A simple zip-lock bag can be used to mix sugar and produce together which is then left to break down over time. The strained liquid is a fresher flavour than its hot-process counterpart.
- PURÉES AND TINCTURE -
A purée doesn’t need much explanation, except to say make sure you have a high-powered blender or processor to avoid lumps. A tincture is a concentrated liquid of 100-proof alcohol infused with herbs, spices, nuts etc. Use sparingly to “season” your cocktail with some je ne sais quoi.