Lemon, honey, apple, anise hyssop and raspberry spirit
Item 1 of 1
- medium
- 1
- 20 minutes
This anise and raspberry cocktail recipe, showcased here by chef Simon Rogan is full of fresh, tart flavour and makes a lovely apéritif - so if you're looking to polish up your cocktail making skills, it's worth investing in the right equipment.
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Ingredients
Metric
Imperial
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
SAVE RECIPE
Equipment
- Vacuum bag and machine
- Rotary evaporator
- Cocktail shaker
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
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