ingredients

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Mint Aperitiff

This mint aperitif was created with Carpano Bianco and Mint using a technique known as cold infusion.

Ingredients:
 - Carpano Bianco
 - Fresh Mint Leaves

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Method

1. In a container pour 200ml of Carpano Bianco
2. Grab a big handful of mint and clap to bruise the leaves.

(bruising the mint releases the oils from the skin)
3. Place the mint in the container, cover and leave in the fridge overnight (or until the desired flavour is reached).

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Scorched Peach Nectar

This delicious nectar was created with fresh yellow peaches, smoked black cardamom and smoked paprika, using a few simple techniques.

Materials:
 - Baking Tray      - Blender      
 - Blowtorch         - Chinois/ fine sieve

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Ingredients:   

 - 1kg of fresh yellow peaches

 - 1 smoked black cardamom pod

 - Smoked paprika

 - Castor Sugar

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Method:

1. Slice peaches and toss in a container with castor sugar until coated
2. Dump container contents onto a baking tray and evenly spread.
3. Using the blowtorch, heavily char the peaches
4. Scrape the peaches and sugar into the blender and add some paprika.
5. Crush the cardamom pod and empty the seeds into the blender (no husk we dont want anything fibrous in the mixture).

6. Blend on high untill the mixture is fully combined.

7. Pour through a Chinois/fine sieve to remove particulates from the mixture.
8. Place mixture in a container/clean bottle and refrigerate until needed.

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