Sweet, crispy and vibrant are just a few ways to describe this fizzy citrus-based mocktail from MICHELIN-selected, COYA. Taking inspiration from the aromas and flavours found in a small garden, as its name suggests, the Pequeño Jardin brings together a delicate combination of mandarin and sage cordial, yuzu, Lyre’s Dry London Spirit and the crisp purity of EIRA sparkling water.
COYA’s master mixologist, Gregoire Schnerb, share his recipe on how to carefully craft this refreshing mocktail using EIRA’s sparkling water range.
Recipe
Ingredients and Preparation (16 people)
Pequeño Jardin
60 ml of Mandarin & Sage Cordial (recipe below)50 ml of Lyre’s Dry London Spirit (Non-Alcoholic Gin)
100 ml of EIRA Sparkling
Lime Dust (recipe below)
Prepare the brandy snifter glass with lime dust. Mix all ingredients in a shaker, add ice, roll the liquid between tins four times. Serve in a brandy snifter glass with one clear ice cube (5x5x5 cm). Garnish with lemon balm microgreen.
Mandarin & Sage Cordial
500 g of Caster sugar500 ml of Mandarin Juice
5 pieces of the squeezed mandarins
0.5 g of Fresh Sage
5 pieces of Kaffir lime leaves
150 ml of Fresh Yuzu Juice
Combine all ingredients except the yuzu in a vacuum bag, cook sous vide at 65°C for 2 hours. Once done, cool down and strain. After straining, proceed to add the Yuzu juice.
Lime Dust
Grated Lime ZestCaster sugar
Combine equal amounts of grated lime zest and caster sugar and place in a dehydrator. Once dry, crush it in pestle and mortar till it turns into dust.
