THE LIQUID ORCHARD
—— PREPARATIONS ——
Simple Cordial
Here’s the simplest basis for the simplest drinks. They are often the best.
75cl juice of choice
15g malic acid
50g sugar
Dissolve the acid and sugar by stirring until clear.
Infused Syrup
For drinks, cooking, and pastries.
300g Sugar
250g Water
Juice of one lemon
Around 200g apple pear or quince
Dice the fruit and add it to a bowl filled with the water and lemon uice. Assemble everythingn a saucepan. Bring to a boil, then lower to a simmer, covered, for 20 minutes. Keep off the fire to infuse for an hour. Then strain through a cloth, pressing well to extract all the liquid.
Keeps in the fridge for a month
Simple Mistelle
A mistelle is typically 1/3rd Spirit of choice and 2/3 juice of the corresponding fruit. It’s great on its own, like pommeau and pineau des charentes. Or mixed like a vermouth.
Mix and keep in the fridge.
Cheong
A magic, fermented honey.
In a jar
Alternate slice of fruit and drizzle of honey
Then keep the jar opened, covered with a cloth, for two days in a cool place, before you close it and keep it for months.
Use the honey in anything that does not cook it. Mix it with vinegar in the winter, and put that in your hot drinks. It is an old remedy.
Simple Switchel
A switchel is a refreshing vinegar and honey drink, often flavoured with ginger, that can also be infused with any herbs or spices you fancy. Here’s a starting recipe.
1 L water
50 ml apple cider vinegar
1 large piece of ginger, peeled and sliced.
100 mlrunny honey, molasses or maple syrup (or a mixture). Halve it for a more refreshing take.
Assemble everything and leave to infuse in the fridge. Taste over time to reach the ginger intensity you would like.
Upon serving, you can add sparkling water, rum, or any spirit you fancy.
Keeps in the fridge for a week.
Vin de Pomme
A simple aperitif
100 g sugar
1 l red wine
2 lemons
4 apples
Peel and slice apples. Wash and slice lemons. In a big container, add the slies and sugar.
Add the red wine and let steep overnight. Filter and bottle
If you want to keep for a long time, bring to a boil with the peels.
Cider molasses
Intense syrup-like liquid to pour on ice-creams, pancakes, anything you might imagine.
Reduce the cider in a hot pan until it thickens and browns, just like a caramel. No added sugar needed. As soon as it can coat the back of a spoon, take it out of the fire and pour it in a small pot.
Pomme rafraîchie
Bite-size apples made soft and fresh by an aging in alcohol syrup.
Put your smallest apples in a sterile jar containing 1/3 of the eau-de-vie of your choice, and 2/3 of the corresponding juice, or syrup. Age it in a cool and dry place.
TINCTURES AND ESSENCES
Tincture
Using pure alcohol, seep a solid ingredient for 1 month in a small bottle or pot, moving it around once a day.
Usually 3,5g to 6cl.
Then, using a pipette or small spoon, use drops in your cocktail.
Essence
Unite 1cl of pure alcohol for 1 drop of 100% natural, steam-distilled essential oil.
Then, using a pipette or small spoon, use a few drops in your cocktail.
Here are suggestions for foodpairing :
CARDAMOM + PEAR : Try a Cardamom Essence in a Pear EdV and Tonic (cf Cocktails), or in a Perry Cider.
SAFFRON + QUINCE : Saffron Tincture in a Quince sparkling cider, or a Quince Sour (cf Cocktails)
COFFEE + APPLE : Coffee beans Tincture in an Ice Cider.
COCKTAILS
Drëpp Tonic
3cl Drëpp of your choice
Top with tonic in a tall glass
Add a few leaves of sage, or a sprig of rosemary … most greens will go with
Quince Gimlet
2 parts gin, 1 part Quince cordial.
Ice Cider Digestivo
Chill the Ice Cider. Upon serving, add a few drops of Coffee Tincture in each glass.
Simple Sour
4cl gin of your choice, or vodka
2cl Syrup of choice (see Preparations)
The juice of half a lemon; or 2cl
Shake on ice and strain, if you can.
Otherwise, add 4cl water, and keep in the freezer for 20 minutes
Beckius
3cl vodka
1,5 Pear William Eau de Vie
0,5 Quince Eau de Vie (or more Pear)
A teaspoon of cider vinegar
A teaspoon of Maagbitter Buff (optional)
1,5cl lemon juice
1,5cl runny honey or syrup of choice
A few drops of coffee or cacao beans tincture (optional)
Shake on ice and strain, if you can.
Otherwise, add 4cl water, and keep in the freezer for 20 minutes
Serve in coupes. Then slowly pour 1,5 full bodied red wine on a spoon, to form a layer on top of the cocktail.