Fersk Cocktail
2 servings
5 minutes
Also a totally summery option - sorrel, currant leaf, and lemon. It will take a couple of hours to make the cordial. Recipe by Igor Demkin, head bartender at Björn restaurant.
Calories614.5kcal
Proteins1.7grams
Fats0.3grams
Carbohydrates70.3grams
1
First, prepare a cordial from lemon. Mix vodka, 100 grams of sugar, lemon juice, and zest in a large zip-lock bag. Submerge the bag in a water bath heated to 57 degrees for 2 hours. Stir the contents of the bag halfway through to ensure the sugar dissolves.
- Vodka: 250 ml
- Sugar: 120 g
- Lemon juice: 250 ml
- Lemon zest: 3 pieces
2
Next, prepare a puree from currants and sorrel. Put currant leaves, sorrel, 20 grams of sugar, and water in a blender. Blend at high speed and strain through a filter.
- Blackcurrant leaves: 25 g
- Sorrel: 20 g
- Sugar: 120 g
- Water: 400 ml
3
Mix 15 ml of lemon cordial, gin, sugar syrup, and 70 ml of puree, gently stir and pour into an icy cocktail glass.
- Gin: 30 ml
- Sugar syrup: 15 ml
- Lemon juice: 250 ml
4
To serve.
