GREEN MACHINE + VIRGIN COSMO DE CURE + PINEAPPLE & GINGER COOLER
Refreshing, wholesome and thoroughly addictive, these colourful mocktails can be the life of any party.
GREEN MACHINE
best paired with Parsnip Cake with Basil Sorbet and Burnt Orange.
200g coriander, washed
100ml water pinch of salt 30ml lime juice
200ml green apple juice
» Blend coriander, then add water, salt and lime juice to blend further until fine. » Strain liquid from the blender to separate the debris.
» Juice green apples to get
200ml of juice.
rice crisps
1 cup rice
» Cook rice with
4 parts water until the grains are firm.
» Blend rice with water at 1:1 ratio.
» Spread out rice on a tray and allow to dry overnight. Break into pieces when rice has dehydrated into a crisp.
to serve
15ml soda green apple balls rice crisps
» Mix green apple juice with corianderlime juice mix and soda, then serve in a high ball glass and garnish with green apple balls and rice crisps.
VIRGIN COSMO DE CURE
best paired with Beetroot Dumpling
roselle syrup
400g roselle flower
200ml water sugar, to taste
» Simmer roselle flowers in water to extract the colour and flavour for 25 minutes.
» Sous vide roselle flowers at 60.5°C overnight.
» The following day, add sugar to taste. Strain the syrup for any debris, then chill until needed.
rosewater
50g rose flower 500ml water
» Simmer rose flower in water for about 30 minutes to get a concentrate of natural flavours.
assembly
90ml roselle syrup
10ml rose water
30ml lime juice
15ml egg white
» Fill up shaker with ice and give a few stirs to chill, discard ice.
» Pour all ingredients into the shaker and dry shake it for 10 seconds.
» Add in ice and hard shake for 10 seconds. Double strain the mocktail and serve it in a martini glass.
PINEAPPLE AND GINGER COOLER
best paired with Textures of Carrots with Yuzu Gel and Buckwheat.
500g ginger
500ml water
150ml organic Malaysian honey
120ml pineapple juice
30ml spicy ginger beer (available from East Imperial) ginger jelly candy, to garnish
» Cook ginger down in water and honey for 20 minutes at 65°C until a syrup consistency is achieved.
» Mix in spicy ginger beer, garnish with ginger jelly candy, then serve in a rock glass or tiki mug.