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.
I created this drink to appreciate the Bols Company’s longtime efforts to educate and teach bartenders and its early support of the Molecular Mixology technique. This helped open the possibilities of presenting well-known drinks completely differently and creating new ones. Still, the most important thing for me was having fun while experimenting with the recipe.
The drink’s idea was to highlight the versatility of the Bols liqueurs by creating an excellent multilayered cocktail that can be enjoyed at any time of the day. It 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.
Lemon Roar
Fig Infused Bourbon with Lemongrass and Pink Peppercorn
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,
- Cut a few figs into smaller pieces, put them in the creamer, and add 4-5 oz bourbon.
- Charge with 1 N20 charger for 500 ml creamer, and shake for 1 min.
- Let it rest.
- The infusion will be done in about 3 min.
- Slowly disperse it in a vessel.
- Let it rest for 5 minutes for the flavour to develop fully
- Double strain it; I used cheesecloth
- The bourbon has a smooth taste with an aftertaste of figs
Drink
- Muddle the chopped lemongrass with the Sichuan peppercorn syrup, (1-1 ratio) water to sugar, and the strawberries in a mixing glass.
- Add the remaining ingredients and shake it for 10 seconds—double strain into a cocktail glass.
- For garnish - peel the orange over the drink to enhance the aroma with the essential orange oils.
- Use a melon ball to scoop a strawberry ball. Have the strawberry at the end, as it will be infused with all the cocktail flavours 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 at a (1:1) ratio; don't boil; otherwise, you will make an inverted syrup.
- Add a spoonful of pink peppercorns and a couple of lemongrass sticks—cut 1/2 inch from the bottom. Discard the leaves as well.
- Simmer for about 5 -10 min.
- Remove it from the stove and let it infuse for 30 minutes. The longer you infuse it, the stronger the flavour.
- Double strain it, especially if you used cracked red peppercorns.
