Celebrating 125 years of Kempinski
10 ml elderflower liqueur
10 ml raspberry oleo saccharum (see below)
10 ml strawberry Bianco (see below)
90 ml champagne
Preparation of the raspberry oleo saccharum
Step 1: Slice five pieces of lemon peel, being careful to remove the white pits. Extract the oil by gently muddling with 200 g of white sugar, until it dissolves.
Step 2: Let it rest for at least one hour, then spoon the liquid off the peel.
Step 3: Add ten fresh raspberries to the liquid and sous-vide at 35 °C for 1-2 hours, until the liquid turns red.
Step 4: Strain into a glass bottle and keep chilled (use within two months).
Note: If you’re short on time, you can substitute this ingredient with raspberry syrup.
Preparation of the strawberry Bianco
Step 1: Put 8-10 sliced strawberries and 700 ml of Bianco Vermouth into a vacuum bag. Sous-vide at 35 °C for a minimum of two hours.
Step 2: Strain into a glass bottle and keep chilled (use within six months).
Note: If you’re short on time, you can substitute this ingredient with a mixture of white grape juice, cloudy apple juice and 10 ml of white apple vinegar.
Pour the first three ingredients into a cocktail shaker and shake with an ice cube. Add the champagne and shake briefly once more. Strain into a champagne flute, then garnish with lemon peel and an edible flower.
50 ml grape and apple shrub (see below)
10 ml fresh lemon juice
30 ml fresh pink grapefruit juice
80 ml soda water
Dried apple slice
Sprig of mint
Preparation of the grapes and apple shrub
Step 1: Slice two Granny Smith apples and ten green grapes.
Step 2: Add 200 g of white sugar and 100ml of apple cider vinegar and simmer until the sugar dissolves.
Step 3: Refrigerate overnight to allow the flavour to develop.
Step 4: Strain into a glass bottle and keep chilled (use within three months).
Add the first three ingredients to a shaker. Shake well and strain into a wine or balloon glass with an ice ball, then top up with soda. Garnish with dried apple slice and mint sprig.