The team behind White Lyan played with in-house fermentation, developing a number of mock “wines” that they then integrated into cocktails. Here, they build a base of dried Persian lime, lime cordial, white wine and two spirits, and then re-ferment these items to make grape-less sparkling “wine.”
Iranian Lime Rickey “Fizz”
Team Lyan | London, UK
Yield: 5 gallons
- 2 cups London dry gin, preferably Colombo
- 2 cups single malt Scotch, preferably Jura
- 2 1/2 cups Iranian lime cordial (see Editor's Note)
- 5 cups water
- 7 cups dry white wine
- 1/2 teaspoon sparkling wine yeast
- Hydrate yeast as instructed, then add all other ingredients to a mixing tub.
- Stir to combine.
- Siphon into swing top beer bottles or Champagne bottles and close properly.
- Leave for 21 days at room temperature in a secure area.
- Transfer to the refrigerator and store.
Iranian Lime Cordial:
1/3 ouncedried Persian lime powder, by weight
1/3 ounce grated lime zest, by weight, or the grated zest of two medium limes
14 ounces water
2 tablespoons white granulated sugar
1/2 teaspoons citric acid
Add all ingredients to a pot and keep at a very low simmer for an hour. Strain through a coffee filter paper into a bottle and store in the refrigerator for up to three months.