Recipe courtesy of Pentire Drinks
Immerse yourself in the warmth of the Pentire Adrift Fireside Collins, a contemporary interpretation of the classic Collins that promises an intriguing blend of smoky nuances and caramelized lemon richness. This enticing libation is anchored by 50ml of Pentire Adrift, a non-alcoholic spirit renowned for its coastal freshness and unique botanical infusion.
Elevating the experience, the Fireside Collins introduces a distinctive touch with 25ml of charred lemon syrup, imparting a delightful combination of smokiness and caramelization to the mix. The symphony of flavors is further enhanced by soda to your liking, ensuring a balanced effervescence that complements the richness of the cocktail. To complete the sensory journey, two charred lemon wheels garnish the drink, offering a visual and aromatic spectacle that encapsulates the Fireside Collins’s modern take on tradition.
Prepare to be enveloped by the allure of smoky undertones and caramelized citrus as you embark on a Fireside Collins experience with Pentire Adrift. This sophisticated libation invites you to savor the harmonious interplay of flavors, bringing a touch of contemporary flair to the classic Collins serve.
Ingredients:
- 50ml Pentire Adrift
- *25ml charred lemon syrup
- Soda to taste
- *2 charred lemon wheels to garnish
Garnish
2 charred lemon wheels to garnish
Method:
Fill a highball glass with ice cubes, measure in the Pentire, charred lemon syrup and top up with soda. Stir and garnish with the thin wheels of charred lemon.
*Charred Lemon Syrup
Ingredients:
1kg caster sugar
800g water
3 unwaxed charred lemons, zest and juice
4 tsp of citric acid
Bring the water to a simmer before taking off the heat and adding the sugar, stirring until it has all dissolved.
Next add the citric acid. Meanwhile zest the lemons before cutting in half and placing them face down on the medium heat of a wood fired grill. The aim is for a little charring and some caramelisation.
Then juice them into the cooling syrup. Stir well and then cover and allow to cool before fine straining into a sealed sterile container. Store in the fridge and use within two weeks.
*To char the lemon for a garnish, place slices of fresh lemon face down in the hot dry
frying pan and flip over once they begin to char.
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