Rosemary, lemon, apple and cranberry mocktail
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This beautiful rosemary mocktail recipe comes straight from the bar at Fera, where head bartender Alessandro Villa creates bespoke cocktails using the freshest ingredients, many of which come from Simon Rogan's farm in Cumbria. The rosemary and lemon verbena syrup makes more than is needed for the single cocktail measurement given here, but make a batch to use in other drinks and recipes.
First published in 2015
Ingredients
Metric
Imperial
Lemon verbena and rosemary syrup
- 50g of rosemary
- 10g of lemon verbena
- 500ml of water
- 500g of caster sugar
To finish the cocktail
- 20ml of lemon juice
- 100ml of apple juice, Pershore
- 100ml of cranberry juice, fresh
- apple marigold, leaves
- orange peel
- raspberries
- ice cubes
SAVE RECIPE
Equipment
- Vacuum bag and machine
- Cocktail shaker
Method
1
Preheat a water bath to 50°C
2
To prepare the lemon verbena and rosemary syrup, add the rosemary, lemon verbena, water and sugar to a vac pac bag. Remove the air with your hands, seal without vacuum and place in the water bath for 1 hour. Allow the mix to cool, then pass through a strainer
- 50g of rosemary
- 10g of lemon verbena
- 500ml of water
- 500g of caster sugar
3
Add 20ml of the syrup to a cocktail shaker with the lemon juice, apple juice and cranberry juice. Shake and strain into a Collins glass filled with ice cubes, garnish with the apple marigold leaves, orange peel and raspberries. Serve immediately
- 20ml of lemon juice
- 100ml of apple juice, Pershore
- 100ml of cranberry juice, fresh
- apple marigold, leaves
- orange peel
- raspberries
- ice cubes
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