Cocktail Recipe: Perrier Ginger Lover
This recipe takes its inspiration from a clever mix of the things I discovered during my travels. The flavor of ginger beer, popular in the hot climate of the Caribbean Islands, is blended with Asian gastronomy where I discovered the apple-ginger combination. Here it is enhanced by the elegance and liveliness of the Perrier bubble. The infusion of a simple tea ball is enriched by the magic of bubbles and is transformed into the sublimation of a refreshing, spicy flavor reminding me of my personal experiences.
Finely chop the ginger and green apple with a knife. Fresh ginger contains a natural essential oil that quickly releases its aromas. This means flavours can be adapted by choosing fruits that “infuse” rapidly.
Fill the tea infuser with the chopped ginger/green apple mixture and put to one side. If you don’t have a tea ball, you can use a small fine sieve to infuse your mixture.
Cut a 1 cm thick slice of green apple, then shape into a bolt of lightning with the tip of the knife. Fix this decoration to the side of the glass.
When ready to serve, place the prepared tea-infuser ball in a Martini glass and fill the glass with well-chilled Perrier, leave to infuse for a few seconds. The longer the tea-infuser ball is left to sit in the Perrier, the more pronounced the flavor will be. Serve alongside the bottle of Perrier.
Images © Loran Dhérines