60ml Six Saints Rum
Whole Quail Egg
25ml Foraged Rowan Shoot Liqueur
5ml Elixir Vegetal de la Grande Chartreuse
15ml Wild Berry Quinquina
Dehydrated Green Chartreuse
Rim the lip of the Goblet with dehydrated green chartreuse.
Crack the egg into a shaker, then add the remaining ingredients and ice.
Shake and strain over ice into the goblet.
Garnish with a smoking star anise
To make Foraged Rowan Shoot Liqueur:
350g Rowan Shoots (Best picked early spring for intense marzipan flavour)
600ml Kauffman Luxury Private Collection Vintage Vodka
1kg caster sugar
Blend until sugar has dissolved
Vacuum pack & sous vide at 122’F for 5hours
Strain and bottle
To make Wild Berry Quinquina
750ml Trimbach Riesling “Clos St. Hune”
Simmer with oregano, thyme, rosemary, bay leaf, sage, cloves, anise, cinnamon & fruit peels.
Add 10ml concentrated quinine tincture
Fortify with 500ml Homemade Wild Berry Spirit – Use a Rotary Evaporator at low pressure to combine Eau de Vie, blackberries, raspberries & blackcurrant.