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Lemon Roar

I created the Lemon Roar recipe a few years ago for a cocktail competition organized by Bols liqueurs company in Toronto, and I had to use one of their products in the recipe.

The reason for the creation of this drink was to appreciate the longtime efforts of the Bols Company towards educating and teaching bartenders and being an early supporter of the Molecular Mixology technique. That helped open the possibilities of presenting well-known drinks in a completely different way and creating new ones, but the most important thing for me was having fun while I was experimenting with the recipe.

The idea behind the drink was to highlight the versatility of the Bols liqueurs by creating a good multilayered cocktail, which can be enjoyed any time of the day. A drink that combines the Molecular Mixology technique with the classic 1806 definition of a cocktail.

I also made a variation of this drink using a few different molecular mixology techniques.

I wasn’t sure how to name this drink, so I asked Nathan, my younger son, and Lemon Roar it was.

Yield: 1

Lemon Roar

How to infuse using a creamer

Fig Infused Bourbon with Lemongrass and Pink Peppercorn

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 1 ½ oz fig infused Bulleit Bourbon – 3 min. infusion*
  • ¾ oz Bols White Cream de Cacao
  • ½ oz Laird's Applejack
  • 3 dashes of Fee's Aztec chocolate cocktail bitters
  • 1 stalk of Lemongrass
  • ½ oz of Sichuan peppercorns syrup
  • 3 strawberries
  • Garnish with an orange peel and a strawberry ball

Instructions

*Bourbon infusion – I used the nitrogen cavitation technique. –ISI canister and one N20 cartridge,

  1. Cut a few figs on smaller pieces, put them in the creamer, also add 4-5 oz bourbon.
  2. Charge with 1 N20 charger for 500 ml creamer, and shake for 1 min.
  3. Let it rest.
  4. The infusion will be done in about 3 min.
  5. Slowly disperse it in a vessel.
  6. Let it rest for 5 min for the flavor to develop fully
  7. Double strain it, I used cheesecloth
  8. The bourbon has a smooth taste with an aftertaste of figs

Drink

  1. Muddle the chopped lemongrass with the Sichuan peppercorns syrup, (1-1 ratio) water to sugar, and the strawberries in a mixing glass.
  2. Add the rest of the ingredients and hard shake it for about 10 seconds. Double strain into a cocktail glass.
  3. For garnish - peel the orange over the drink to enhance the aroma with the essential orange oils.
  4. Use a melon ball to scoop a strawberry ball. Have the strawberry at the end, as it will be infused with all the cocktail flavors by the time the drink is finished.

Notes

Lemongrass peppercorn syrup, if you don't want to muddle the lemongrass

Prepare the syrup by simmering water and sugar (1:1) ratio, don't boil; otherwise, you will make inverted syrup.

  1. Add a spoon of pink peppercorns and a couple of sticks of lemongrass - cut 1/2 inch from the bottom, discard the leaves as well.
  2. Simmer for about 5 -10 min.
  3. Remove it from the stove and let it infuse for 30 min. The longer you infuse it, the stronger the flavor becomes.
  4. Double strain it, especially if you used cracked red peppercorns.

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