Inspired by springtime elderflower blossoms, Tuda Grehan’s By Any Means Necessary matches the bright sweetness of St-Germain with the spice of white peppercorn-infused gin. The spirit of the French spritz, she says, “is about enjoying and savoring every moment of your creation.” The aromatic profile is rounded out with the dry herbaceous notes of sage and cucumber and topped with Champagne foam for an unexpected take on the template.
By Any Means Necessary
Tuda Grehan | Jacksonville, FL
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Ingredients
Serving: 1
- 1 1/2 ounces white peppercorn-infused Beefeater gin
- 1/2 ounce St-Germain
- 1/2 ounce lemon juice
- 1/4 ounce Champagne simple syrup (see Editor's Note)
- 2 ounces cucumber and sage-infused soda (see Editor's Note)
- Top with Champagne syrup foam (see Editor's Note)
Garnish: sage leaf and crushed white pepper
Directions
- Combine the lemon juice, Champagne syrup, St-Germain and gin, in a mixing tin and shake with ice.
- Strain into wine glass.
- Top with cucumber and sage-infused soda.
- Top with the Champagne foam, allowing it to rise above the rim of the glass.
- Garnish with sage leaf and crushed white pepper along the rim.
Editor's Note
Champagne Syrup
1 1/4 cups granulated cane sugar
1 cup Champagne
1/4 cup water
In a medium saucepan, combine all ingredients and cook over low heat until sugar is fully dissolved. Bottle and keep refrigerated. (Use chilled syrup for champagne foam.)
Cucumber and Sage Soda
25 to 30 small sage leaves
1 whole medium-sized unwaxed cucumber, cut into slices (horizontally)
3 cups room temperature water
Add cucumber slices, sage leaves and water to an iSi whipper. Seal tightly and charge with N20. Shake the canister about 5 times. Change cartridge, then charge and shake again. Let stand for 15 minutes, shaking the canister every so often. Point the nozzle at a 45-degree angle into a container. Vent the gas as quickly as possible (the quicker the venting, the better the infusion). When all of the gas has been released, open the canister and fine strain the liquid through a superbag or coffee filter into a bottle or jar. Chill the strained liquid in the refrigerator or an ice bath. Once very cold, transfer to a soda siphon, seal and carbonate with CO2, and shake vigorously. Charge and shake again. Place canister in ice bath for rapid cooling and allow CO2 to dissolve into liquid (about 2-6 hours). The carbonating bottle can also be refrigerated for up to a day. Keep cold.
White Peppercorn Gin
3 tablespoons whole white peppercorns
1 1/2 cups gin, preferably Beefeater
Combine the gin and peppercorns in iSi whipper. Seal tightly and charge with N2O. Shake canister about 5 times. Change cartridge, then charge and shake again. Let stand for 15 minutes, shaking the canister every so often. Point the nozzle at a 45-degree angle into a container. Vent the gas as quickly as possible (the quicker the venting, the better the infusion). When all of the gas has been released, open the canister and fine strain the liquid through a superbag or coffee filter into a bottle or jar.
Champagne Foam
4 ounces Champagne Syrup (chilled)
2 tablespoons aquafaba (or one egg white)
2 teaspoons agar-agar powder
Add all ingredients to a pint size iSi whipper (double amounts if using quart sized canister). Dry shake without ice to integrate. Charge with N2O and shake for 10 seconds. Charge and shake again. Refrigerate for 30 minutes before using. Shake 5 to 6 times and vent the gas before dispensing.