Ingredients
Listed recipe quantities, before ice dilution. Ice, equipment and garnish are additional.
| Ingredient | Amount | Role |
|---|---|---|
| Lemon juice | 59.1 ml | Juice: acidity, fruit and volume vary by ingredient. |
| Ginger syrup | 29.6 ml | Sweetener or flavoured sweetener; concentration matters. |
| Apple cider vinegar | 1 barspoon | Specialist ingredient: follow the named recipe and product label. |
| Aquafaba | 15 ml | Specialist ingredient: follow the named recipe and product label. |
| Saline solution | 6 drops | Specialist ingredient: follow the named recipe and product label. |
| 4 parts water to 1 part sea salt | ||
Method
- Shake all of the ingredients with ice until chilled and foamy, then strain into a chilled glass and garnish.
- Ginger SyrupHeat 1 cup of white sugar and 1 cup of water in a saucepan until the sugar dissolves. Remove from the heat and add 2 Tbsp. of grated ginger (with skin). Allow to cool. Add a squeeze of lemon juice and strain out the ginger. If you prefer a spicier ginger syrup, add a few dashes of freshly squeezed ginger juice before straining.
Glass: Coupe
Garnish: Lemon wheel
Bar Assistant catalogue · Open recipe source