CRAFT by Under My Host® Issue No. 16 Made in America: Part I | Page 28

W W W. C R A F T BY U M H . C O M
PINK PEPPERCORN GIN
Yields approximately 500 ml/18 fl oz
500 ml/18 fl oz gin
10 drops food-grade pink peppercorn essence
Preheat the water bath to 45°C/113°F.
Place the ingredients in a vacuum bag and seal.
Place the vacuum bag in the water bath and leave to cook for 50 minutes.
Remove the vacuum bag from the water bath and set aside to cool.
Strain the infusion through a muslin-lined sieve (strainer) or coffee filter into a large jug
or bowl.
Decant the liquid into a bottle and reserve in the fridge until required. (The mixture will
initially appear cloudy, but will clear within a few hours of decanting.)
To make the cocktail, place the Pink Peppercorn Gin, Clarified Grapefruit Juice, sugar
syrup, elderflower cordial and lemon bitters in the base of a highball glass and half-fill
with good-quality cube ice. Stir with a bar spoon to meld the flavours, then, while still
stirring, add the soda water. Top up the glass with more ice and garnish with a lemon
rose. Serve
To make a lemon rose, carefully peel a lemon from top to bottom in one long strip of
rind, then roll to create a spiral ro2se shape and secure with a cocktail stick. These also
make great visuals when making your own ice cubes.
CYNAR COKE FLOAT
I’m not sure if this is a cocktail or a dessert and, to be honest, I don’t care! This twisted
American classic, bittered by the addition of Cynar, is glorious. You can buy cola syrup
online or from a soda stream vendor.
• 12 hours prep time
• 2 mins mixing time
• Difficulty *
FOR THE COCKTAIL
Cynar Vanilla Ice Cream (see below)
50 ml/1¾ fl oz Cynar
25 ml/Vanilla Cola Syrup (see below)
100 ml/3½ fl oz cream soda