Micro Roquette

Micro Roquette

Micro Roquette

Using ingredients from the local farmers market is always a good choice to help sustain the local economy. This recipe was created to incorporate organic micro greens and arugula for a tasty boost of vitamins and minerals.

The Formula

Base

 2 oz Boardroom Spirits Gin

 3/4 oz organic fresh lime Juice

Depth

 1/4 oz Boardroom Spirits Beet

 1 oz agave mix

 1 cup organic arugula (Sylvetta)

 1 cup organic mixed micro green sprouts

 4 dashes of The Bitters Club Lime Bitters

Glass

 Rocks

Finish

 Hibiscus cranberry foam (see below)

 Mixed micro green sprouts

Method

Muddle the arugula, micro greens, lime juice, bitters and agave in a cocktail shaker. Then add the gin, beet spirit and ice. Shake vigorously for about 30 seconds and double strain into a rocks glass with fresh ice. Using the cream whipper gently add a layer of the hibiscus cranberry foam on top. Place a couple fingers full of micro greens on top of the foam and serve.

Hibiscus Cranberry Foam:

5 oz Boardroom Spirits Fresh Cranberry Vodka

4 oz water

1/3 oz fresh no-pulp lemon juice

1/2 oz simple syrup

15g dried hibiscus flowers

2 oz egg white 

Add all ingredients except the egg white to a cream whipper and charge with two-N2O (Nitrous Oxide) cartridges and shake vigorously for a minute. Let cream whipper sit for 5 minutes. Depressurize the cream whipper by holding it upright and squeezing the lever down. Pass the contents through a mesh strainer into a jar or bowl as you go. Clean the cream whipper of any solid particles. Pour the filtered liquid back into the cream whipper, along with the egg whites and shake well. Charge the cream whipper with a single-N2O cartridge (use 2 if you have a large whipper), shake and place in the refrigerator for at least 2 hours. The foam will keep for up to 10 days.

Serving Size: 

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