Aunt Lucy’s Advice

Aunt Lucy’s Advice

Hendrick’s Gin | Welsh Marmalade | Pomegranate | Prosecco

Tangy | Mediterranean | Hard Stare

ABV: 10.7% / Vol: 170ml

ALLERGENS

Sulfites

A wise bear keeps a marmalade sandwich under their hat for emergencies.
A wise person preserves fruit to put in drinks later.

Penylan Preserves

2.58km

Lab 22

Our CO-LAB

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Recipe

Cocktail Spec:

30ml Marmalade Gin Mix*
30ml Marmalade grenadine
5ml clarified gimber
5ml everleaf mountain
75ml prosecco

*20ml Hendrick’s, 10ml Cocchi Americano per drink

Garnish/Serve:

Orange Peel Dust

Glassware

Wine

Recipes:

Hendrick’s Gin, Cocchi Americano, Pen-y-Lan Preserves Seville Orange Marmalade

Method:

Mix Hendrick’s Gin and Cocchi Americano in a jug at ratio of 2:1 Hendrick’s:Cocchi. Combine with Penylan Preserves Seville Orange Marmalade at 1:3 marmalade:alcohol by weight. Vacuum seal and sous vide on 50 degrees for 4 hours. Strain and bottle.

Pomegranate, Pomegranate Molasses, Water, Pectolase, Malic Acid

Method:

Mix 600g fresh pomegranate, 400g water and 100g pomegranate molasses. Add 1% total weight in pectolase (11g) and blend. Refrigerate for one hour. Spin in centrifuge at 4000rpm for 10 minutes to clarify (or alternatively strain through muslin cloth). Add marmalade in equal measure by weight and strain through a sieve to remove solids. Add 2% of total weight in malic acid.

Oranges, Malic Acid, Dextrose

Method:

Dehydrate orange peels at 70 degrees for 12 hours. Add to a spice grinder and blend until a powder forms. Mix with malic acid and dextrose powder at ratio of 2:5:10 orange:acid:dextrose

Method:

Spray side of wine glass with vodka-filled atomiser.
Shake dust over wet side of glass, and gently tap to remove any excess.
Add all ingredients and ice to glass. Stir briefly to combine.

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