Blood orange mocktail

Juice and zest the blood oranges, straining the any solids from the juice

Mix together 300ml of blood orange juice with the sugar, citric acid and malic acid

Stir until all the solids have dissolved and store in the fridge

For the sous vide infusion, coarsely crush the pink peppercorns and coriander seeds in a mortar

Pour 400ml of water into the vacuum pack bag along with the crushed pink peppercorns and coriander seeds, Sichuan peppercorns, sugar and blood orange zest

Fully vacuum seal and cook in a water bath for 1 hour at 90°C

Strain all the solids and store in the fridge

Chill four coupette glasses

For the quick infusion, coarsely crush the pink peppercorns and coriander seeds in a mortar

Add the Sichuan peppercorns, crushed coriander seeds and crushed pink peppercorns into the ISI Cream Syphon with 300ml water

Charge with one N2O charge and shake for 1 minute, then let it rest for one minute, and add a second N20 Charge and shake for another minute

After that, let it rest for one minute and rapidly depressurise the syphon

Strain all the solids and store in the fridge

Mix 150ml of the pink peppercorn sous vide infusion with 100ml of pink peppercorn quick infusion

Give it a stir and store in the fridge

In a shaker mix together 75ml of pink peppercorn mixer, 30ml of blood orange cordial and 5 drops of Ms. Betters Bitters Miraculous Foamer. Shake with ice and strain into a chilled coupette glass