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 different chemical release from the boiled preparation. 

Boiling the ginger extracts the peppery notes,this can explain why Gari normally has that kick.

The application of this syrup in cocktails can range from cocktails to Mocktails.

Local garlic

The small garlic that grows regional is quite strong . In its raw form is quite strong for its effective use in cocktails. 

However if we look at how chefs treat garlic we can adopt it for its subtle flavors in drinks.

Take the whole head of garlic smear it with unsalted butter ,foil it and roast it in oven at 150 degrees for 12 minutes.

Roasting the garlic allows it room to highlight its subtle flavors. 

Once roasted extract its soft meat and mash it through a strainer.

Use the garlic puree especially in hot toddies or dawa .

Local citrus fruits

In Kenya and across the region the different we have able to source different citrus fruits .
That range from the waxy lemons,to the coastal limes that offer different complexities. 

While it is rare to see lemon puree in cocktails across the bars it will be interesting to see.

Lemon puree-Take your lemons cut them into halves and deseed them .

Place in oven tray sprinkle salt and black pepper and tinge of olive oil .

Roast the lemons in oven till they pop up and skin gets soft. 

Extract its pulp while still hot and pass it through strainer.Cool puree and store.

The puree due to intense flavors and brighten nature improves cocktails.

Top mocktails  that would be great to try with the above are such as the classic lemonade.

Where one part of lemon puree to one part ginger syrup shaken with ice ,
topped with sparkling water and garnished with peppermint could be an easy favorite.

Ideally taking to understanding this simple techniques could even simply offer your classic that need sparkle.