Exploring cocktails through Regional’s produce and culinary techniques .
It is always a big inspiration to be inspired by organic farmers ,local produce and culinary techniques. Let's look at the below and see how we can use it in bars to create better cocktails. Ginger/local galangal If you have had a chance to work with the local ginger one of the things you note is that it has a peppery kick. One of the great ways to use it is in preparing its syrup. In making its syrup I use the following methods : maceration and boiling. Once you get the ginger wash the skin off ,extract its juice off and store it for later. Take it is pulp and add superfine sugar . (it is important to note we have been fortunate to have brown sugar that has a slight complex feel in Kenya) Let it sit out for 12 hours .Gradually take note of it getting syrup, extract the syrup and add to the juice of before. The remaining pulp boil it in 1 part water and sugar .Reduce this and let it cool. The cold maceration of ginger releases differen...
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