Liquid Dinner with Siegfried
Picture this: a dinner party and it’s the drinks that are the centre of attention, not the food. Sounds crazy? We think it’s a brilliant idea, and so, without further ado, we present to you: the first four-course liquid dinner of its kind!
– MENU –
Appetizer
Wonderleaf / Avocado / Mangetouts / Apricot
Starter
Siegfried / Red Beet / Goat Cheese / Honey
Main Course
Siegfried / Porcini Mushrooms / Pear / Buttermilk
Dessert
Siegfried / Fennel / Egg / Cream
Shopping list for four:
400ml Siegfried Gin
240ml Wonderleaf
60ml Apricot liqueur
120ml Beetroot juice
80ml Pear juice
120ml Buttermilk
40ml Cream
60ml Date syrup
60ml Sugar syrup
80ml Honey
3-4 Lemons
1 Pear
2 Ripe avocados
4 small Organic Eggs
approx. 20 Mangetouts
100g Dried porcini mushrooms
some Wasabi
4 slices Serano ham
8 heaped teaspoons Goat’s cream cheese (mild)
piece of Parmesan
50g Fennel seeds
Baguette & salt butter
// APPETIZER //
Ingredients per drink/person:
60ml Siegfried Wonderleaf
½ Fresh avocado
5-6 Mangetouts
15ml Apricot liqueur
30ml Fresh lemon
15ml Sugar Syrup
1 small pinch wasabi
Edible garnish: Serano Chip (*see recipe below)
Crush the mangetouts and avocado in the shaker. Add the other ingredients and shake vigorously over ice. Finally, double strain into a cocktail glass.
// STARTER //
Ingredients per drink/person:
30ml Siegfried Gin
30ml Red beet juice
2 heaped teaspoons Goat’s cream cheese
20ml honey
5ml Fresh lemon
Edible garnish: Parmesan chip (*see recipe below)
Add all ingredients to a shaker and shake vigorously over ice. Double strain into a cocktail glass.
// MAIN COURSE //
Ingredients per drink/person:
40ml Siegfried Gin (infused with porcini mushrooms)
20ml Pear juice
30ml Buttermilk
15ml Date syrup
Edible garnish: Pear slice
Add the ingredients to the shaker one-by-one and vigorously shake over ice. Double strain into a coupette glass and garnish with a slice of pear.
// DESSERT //
Ingredients per drink/person:
30ml Siegfried Gin
30ml Fennel seed syrup (* see recipe below)
10ml Cream
1 small Organic egg
Edible garnish: dark chocolate (with sea salt)
Add the ingredients to the shaker one-by-one and vigorously shake over ice. Double strain into a coupette glass and garnish with chocolate.
Preparations:
Prepare fennel seed syrup
Toast 50g fennel seeds in a pan until they become fragrant and sizzle. Roasting the seeds helps them develop their intense aroma. Next, bring the toasted fennel seeds to a boil in a pot with 500 ml of water. Add 500g of sugar and simmer gently for 5 mins. Leave to rest for some time, preferably overnight. Pour through a sieve and fill into a clean bottle.
Infuse Gin with porcini mushrooms
Sous vide 100g dried porcini mushrooms with gin at 58 degrees for three hours. Alternately, leave the porcini mushrooms and gin to infuse in an airtight container for 1-3 days. Then filter and fill into a clean bottle.
Prepare the Serrano Chips
Place the Serano ham on a baking tray lined with baking paper and bake in a preheated oven at 110°C convection oven (130°C top/bottom heat) for 30-40 minutes until crispy.
Prepare the Parmesan Chips
Finely grate the Parmesan and place small heaps on a baking tray lined with baking paper. Bake at 200°C for about 7-10 minutes and then leave to cool.
