Owner Katie Rouse details how to create the bar’s Olive Leaf Bramble cocktail (15.9% ABV), described as being similar in taste to a “savoury Fruit Pastille Lolly”.
The serve costs around £2.03 to make and retails at £9.50, allowing for a gross profit margin of 74.3% and a cash net profit of £5.88.
Rouse said: “We vacuum seal Malfy Lemon Gin and olive oil in a sous vide bag at a 10:1 ratio (100g Gin to 10g Olive Oil) and place in a freezer at minus 20C for 24 hours.
“This allows enough time for the fats to separates from the oil and sit on top of the liquid.
“We then coffee filter the gin, leaving behind a rich, creamy mouthfeel that has the dual benefit of the seasoning the olive leaf cordial too.
“Additionally, we brew dried olive leaves like a tea at a 20:1 Ratio (100g Boiling Water for every 5g Olive Leaves). After 5 minutes, we strain the leaves out and cut the remainder with equal weight of caster sugar.
“For seasoning we dose in 2% citric acid, 1% lactic acid and 0.02% MSG. The acidity allows the flavour profile of the olive leaves to season and lift, whilst the MSG amplifies the umami and savoury notes of the cordial.
“We also season a French blackberry liqueur with balsamic vinegar at 10:1 ratio and cut this 1:1 with Italian Sweet Vermouth.”
Let's get into it...Ingredients:
(Prepared as above)
- 30ml Olive Oil fat-washed gin
- 30ml Olive leaf cordial
- Balsamic blackberry
- Measuring jugs
- Coffee filters
- Vacuum sealer
- Sous Vide bag
- Serve stirred together over ice in a 6oz Nick and Nora glass with an Olive
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