Portions:
1
Ingredients
- 1 oz elderflower liqueur
- 0.75 oz Campari
- 0.5 oz maple syrup infused with ginger (Recipe in house *)
- 1 oz lime juice
- 4 dashes orange blossom water
- 2 oz dry sparkling wine
- 1 lime wedge to garnish
RECIPE IN HOUSE: MAPLE SYRUP INFUSED WITH GINGER
- 1 cup maple syrup (preferably amber for its rich flavor)
- 1/3 cup ginger, cut into 1 in x 3 mm julienne strips
Method
- Combine ingredients (except wine and lime wedge) in a shaker.
- Fill with ice and shake for 10 seconds.
- Add the sparkling wine to a highball glass filled with ice.
- Double strain shaker contents into the glass. As this mixture is heavier than the wine, pouring it will suffice in mixing the two.
- Garnish with the lime.
RECIPE IN HOUSE: MAPLE SYRUP INFUSED WITH GINGER
- Pour maple syrup into the sous vide bag and add the ginger.
- Place bag in vacuum sealer, remove as much air from it as possible, and seal. Caution: Home machines may cause damage during air removal, so do the best you can manually.
- Infuse at 167°F for 2 hours.
- Once cooking is complete, remove bag from the machine and immerse it in ice water to cool. This will limit the potential for bacterial growth and promote longer storage time.
- When cooled, filter the solution through a fine sieve. Store in the refrigerator until use.
