Miss Marshie Cocktail - Recipe by Henry Deane

Ingredients

100mL pineapple juice
50mL Ketel One or other high-quality vodka
25mL clarified lime juice (made with 750mL lime juice and 2 g of agar)
20mL Champagne reduction (made using 500mL Louis Roederer and 500mL Prosecco, to get a 700mL reduction)
5mL toasted marshmallow syrup
Peychaud's Bitters
Ascorbic acid (super foam is the vegan alternative)

Method

Add the vodka, clarified lime juice, 20mL of the Champagne reduction, 5mL of toasted marshmallow syrup and two dashes of Peychaud's Bitters to a mixing glass.

Top with ice and stir into a perfect dilution. Alternatively, if making a larger batch for a group, add 20 per cent water on top of the liquid mixture and let it chill in the fridge for two to three hours.

Transfer to a serving glass.

Add CO2 to the drink using a home syphon or a professional piece of equipment to carbonate the drink, which will add texture and create a round mouth-feel.

In a separate mixing glass, add 100mL of fresh pineapple juice along with 2 g-4 g of ascorbic acid.

Use a brand new fish tank air pump to turn the solution into pineapple-flavoured air and add to the top of the drink as a garnish.

Recipe provided by Henry Deane