Cocktail Recipe: Perrier D-Tox
Thanks to its simplicity, Perrier becomes a flavour-enhancer with its inimitable bubbles. Natural mineral spring water is a source of rejuvenation in itself for anyone who drinks it regularly. The therapeutic virtues of Perrier strengthen the antioxidant properties of the cucumber, green tea and citrus fruits shine in our cocktail Perrier D-Tox.
After having tested various fruits to optimize the release of flavours into the Perrier bubbles, we found cutting the cucumber in a spiral was the best way to extract maximum flavour by increasing the surface area to infuse.
For this, a straw, a knife, a little imagination and lots of Perrier bubbles are enough to create a flavour-enhancing technique, with the addition of a few ingredients for an overall balance of flavour.
Run a test tube along the centre of the cucumber and push through the whole length to remove seeds. Discard the center which can be used to make other cocktails.
This technique will allow you to create a cucumber spiral using the blade of a knife. Reposition the test tube in the hollow formed in the centre of the cucumber. Carefully cut the cucumber around the test tube by turning the cucumber in the hand without moving the blade of the knife. Cut steadily to obtain a lovely cucumber coil.
Place the cucumber coil vertically at the bottom of a tumbler glass and stick it down with a few drops of gelatin. Sticking it to the gelatin is important as it will prevent the powerful Perrier bubbles from causing the coil to float in the glass.
Delicately uncoil the cucumber spiral inside the glass ensuring the bottom of the structure does not become unstuck. Hold the coil in place using a pick stuck into a cucumber ball fixed to the top of the glass.
In a mixing glass, place a lemon zest, a lime zest and an orange zest. Add the cold green tea and stir with a spoon for 15 seconds. Add the chilled Perrier and stir again for 5 seconds. Filter the mixture pouring directly onto the cucumber coil. Place a straw in the middle of the spiral and present with the Perrier bottle.
Images © Loran Dhérines