Tsarevna Cocktail

Ingredients

• 50 ml Botanist Gin
• 15 ml Dead Leaf Syrup
• 2 ml Saint Petersburg Essence
• Icelandic water cold-infused with Voatsiperifery pepper
• Andros Kalamansi juice

Garnish and presentation

• In an old, well-thumbed book found at a flea market, I place some floral foam, taking care to detail the shape of the glass base designed by Jakobsen Design.
• The whole thing is covered with natural, moist forest moss, on which I arrange fresh forest flowers and Koppertcress Apple Blossom microgreens.

Essence of Saint Petersburg

• The Saint Petersburg cocktail (signature cocktail) is poured into a small bottle and is used in the Tsarevna recipe at a rate of 2 ml to accentuate the complexity of the cocktail and add an emotional touch.

Voatsiperifery

• In the heart of the Madagascan forests, voatsiperifery pepper vines can grow up to 30 metres high! Rare, unique and addictive, with woody, floral notes and a citrus freshness.

Dead leaf syrup

• Water: 500 ml
• Brown sugar: 250 g
• 3 cardamom leaves, a handful of Koppertcress rocket cress, chosen for their woody and nutty aroma.
• 1 cinnamon stick: to add a spicy touch
• Star anise: 1 star, for a complex aftertaste
• Orange zest: for a slightly fruity note
• Planifolia Black - Vanilla: 1 pod, split, for sweetness
• In a large saucepan, combine the water and brown sugar.
• Bring to the boil over medium heat, stirring until the sugar is completely dissolved.
• Add all the ingredients and reduce the heat.
• Simmer for about 20-30 minutes, allowing the flavours to blend and the syrup to thicken slightly.
• Remove the saucepan from the heat and allow the mixture to cool.
• Strain the syrup through a fine sieve or cloth to remove any solids.

Recipe: Antony Bertin