Cinnamon and Ginger Infused Gin and Sparkling Pressed Cox Apple Juice with a Lime and Pomegranate Froth

This is the first recipe for a drink I’ve put on the website and also my first go at doing something quite like this. The idea with this drink is that its made up of two distinct but complimentary elements – the drink and the foam. And if your thinking that a foam on a drink is an odd idea just think of beer and the contrast the head on it gives and its importance to the character of the drink. This wee taster has lovely warm flavours but absolutely needs to be served really cold to work properly.

Cinnamon and Ginger Infused Gin –
300ml Gin
30g Chopped peeled Ginger
30g Broken Cassia Bark

This infusion technique is the brain child of Dave Arnold of the French Culinary Institute (and www.cookingissues.com), and it’s a fantastic quick and easy infusion technique which eliminates some of the problems with some other methods of infusion and is so quick and fun to play with that if your anything like me you’ll compulsively want to experiment and thus end up with a ton of various infusions in bottles stashed everywhere after only a day or so of first trying this technique. You can read Dave Arnolds own fantastic description of the technique here.

So to make the infused gin simply place the Ginger and Cassia Bark into an iSi cream whipper and pour the gin in over the spices. Charge the iSi with two 8g cartridges of Nitrous oxide, gently agitate the whipper for thirty seconds then let it sit for thirty seconds before venting the gas. Now strain the now infused Gin.

To Make the Drink –
Mix 550ml Pressed Cox Apple juice with 250 ml of the infused Gin. This should give 800ml of the drink mix. Set half to one side and place the remaining 400ml of drink into the iSi whipper, charge this with 2 cartridges of Carbon dioxide to carbonate the drink. Give the whipper a gentle shake then place it the freezer to chill for about half an hour. When ready to pour the drink turn the whipper upside down and gently use the trigger to pour the drink into glasses. It should be now nice and fizzy.

Lime and Pomegranate Froth –
200ml Simple Sugar Syrup (100g Caster Sugar and 100ml water heated to combine)
150ml Water
100ml Lime juice
60ml Pomegranate Molasses
10ml Lemon Juice
3 Tablespoons Honey
3 Drops Tabasco
½ Teaspoon Tamarind Paste
Pinch Salt
6g Soy Lecithin

Blend the ingredients except the Lecithin together in a tall jug using an immersion blender until well mixed, now blend in the Lecithin. Pour the Mixture into a bowl and cover with cling film, slide the immersion blender under the clingfilm and into the liquid so that it is semi submerged at an angle and froth the mix. A light foam will form on the surface of the liquid, you can now set the mix to one side ready to spoon off the froth when ready.

Putting it together -
Having placed you carbonated Apple and infused gin drink into small glasses simply spoon a little of the Lime and Pomegranate Froth onto the top of each drink and serve.

Whippers and Chargers Available from -

www.Modernits-Chef.com