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1
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Cold-infuse 500 g hibiscus in 1000 ml Vermouth for 48 hours, then strain.
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1
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Cold-infuse 500 g hibiscus in 1000 ml Vermouth for 48 hours, then strain.
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1
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Cold-infuse 500 g hibiscus in 1000 ml Vermouth for 48 hours, then strain.
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1
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Cold-infuse 500 g hibiscus in 1000 ml Vermouth for 48 hours, then strain.
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2
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Roast 470 g strawberries at 300°C for 3 minutes, then combine with 750 ml Campari and cook sous-vide at 65°C for 1.5 hours.
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2
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Roast 470 g strawberries at 300°C for 3 minutes, then combine with 750 ml Campari and cook sous-vide at 65°C for 1.5 hours.
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2
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Roast 470 g strawberries at 300°C for 3 minutes, then combine with 750 ml Campari and cook sous-vide at 65°C for 1.5 hours.
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2
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Roast 470 g strawberries at 300°C for 3 minutes, then combine with 750 ml Campari and cook sous-vide at 65°C for 1.5 hours.
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3
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For the acid blend, prepare an oleo saccharum with citrus peels, mix with the juices, then add milk heated to 82°C.
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3
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For the acid blend, prepare an oleo saccharum with citrus peels, mix with the juices, then add milk heated to 82°C.
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3
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For the acid blend, prepare an oleo saccharum with citrus peels, mix with the juices, then add milk heated to 82°C.
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3
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For the acid blend, prepare an oleo saccharum with citrus peels, mix with the juices, then add milk heated to 82°C.
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4
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Rest refrigerated for 24 hours, then filter through coffee filters.
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4
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Rest refrigerated for 24 hours, then filter through coffee filters.
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4
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Rest refrigerated for 24 hours, then filter through coffee filters.
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4
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Rest refrigerated for 24 hours, then filter through coffee filters.
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5
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For the quince jelly, cook fresh quinces over low heat with 30% of their weight in water, then add enough sugar to cover and 1 tbsp citric acid.
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5
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For the quince jelly, cook fresh quinces over low heat with 30% of their weight in water, then add enough sugar to cover and 1 tbsp citric acid.
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5
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For the quince jelly, cook fresh quinces over low heat with 30% of their weight in water, then add enough sugar to cover and 1 tbsp citric acid.
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5
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For the quince jelly, cook fresh quinces over low heat with 30% of their weight in water, then add enough sugar to cover and 1 tbsp citric acid.
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6
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Prepare the saline solution with 90 ml hot water and 10 ml fine salt. Sous-vide 500 ml Gin with 10–15 lemon leaves at 45°C for 1.5 hours.
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6
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Prepare the saline solution with 90 ml hot water and 10 ml fine salt. Sous-vide 500 ml Gin with 10–15 lemon leaves at 45°C for 1.5 hours.
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6
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Prepare the saline solution with 90 ml hot water and 10 ml fine salt. Sous-vide 500 ml Gin with 10–15 lemon leaves at 45°C for 1.5 hours.
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6
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Prepare the saline solution with 90 ml hot water and 10 ml fine salt. Sous-vide 500 ml Gin with 10–15 lemon leaves at 45°C for 1.5 hours.
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7
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Strain, add 150 ml water and bottle.
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7
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Strain, add 150 ml water and bottle.
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7
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Strain, add 150 ml water and bottle.
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7
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Strain, add 150 ml water and bottle.
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