Y'know What I Green/Garden Fizz - Recipe by Harriet Rae Stalker

Ingredients

Saccharum (makes 750mL):

160 g pear
160 g green apple
160 g cucumber
480 g caster sugar

Cocktail:

60mL London Dry Gin
30mL sacrum
30mL fresh lime juice
2 dashes rhubarb bitters
90mL Bundberg ginger beer

Garnish:

2 peels cucumber

Method

Saccharum:

Dice the apple, pear and cucumber as small as possible, and place in a container.

Cover the diced fruit with the caster sugar and leave overnight in the refrigerator.

The next day, place a coffee filter inside a large funnel, in a large bowl/jug where the funnel won’t touch the bottom of the container.

Gradually pour the diced fruit into the filter and leave to strain slowly adding more over time until you have emptied the first container.

A saccharum is essentially using the hygroscopic property of sugar to extract all the natural, flavour, sugars, oils and water from a fruit. Originally and most commonly used with citrus fruit peels, known as oleo–saccharum, its first recorded use dates back to 1670.

Dependent on how fresh the fruit is you should have 750mL of Saccharum created. This can be stored in a sealed container.

Cocktail:

Add all ingredients in to the small side of your Boston shaker.

Add large cubed ice to the top of the small shaker.

Slide the large side of the shaker over the top of the small tin on an angle and press down lightly.

Flip the tin over so the small tin is facing you and shake vigorously, until the till is ice cold.

Whack the tin on the joining edge of the two tins to open the shaker.

Single strain the cocktail over ice and a piece of cucumber into a highball glass.

Fill to the top with your ginger beer.

Garnish with coiled piece of cucumber.

Recipe provided by Koko Poolside Bar & Kitchen