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Makes
1 cocktail, about 1 liter of oxymel
Author Notes
This gin cocktail contains oxymel, a mixture of vinegar and honey, infused with parsley, sage, rosemary, and thyme. This recipe comes from Humberto Marques, a mixologist at Copenhagen's Curfew Cocktail.
This recipe makes one cocktail, but plenty of oxymel; save the leftovers to add to a different cocktail (or this same one, on a different occasion), a dip, a salad, or more. Marques uses a sous vide method, and so did we. However, he notes that the oxymel can also be made by blending all the ingredients together and refrigerating the concoction overnight. —Food52
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Ingredients
- Scarborough Fair Oxymel
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3
sprigs sage
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3
sprigs parsley
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3
sprigs rosemary
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3
sprigs thyme
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1 liter
acacia honey
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150 milliliters
water
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280 milliliters
apple cider vinegar
- Scarborough Fair Cocktail
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30 milliliters
oxymel (infused with parsley, sage , rosemary and thyme)
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50 milliliters
Tanqueray gin
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30 milliliters
apple & rosehip marmalade
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40 milliliters
freshly squeezed lemon juice
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15 milliliters
Frangelico
Directions
- Scarborough Fair Oxymel
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Fill and preheat a SousVide to 104° F.
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Put all ingredients into a small cooking pouch, press out as much air as possible with your hands, and seal it on a vacuum machine.
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Submerge the pouch in the water oven and cook for 10-20 minutes or until the liquid has completely dissolved. Once or twice during the cooking process, remove the pouch from the water bath and massage it gently to help dissolve liquids.
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When the liquid has completely dissolved, remove the pouch from the water bath and quick-chill the liquid by submerging the pouch in an ice water bath for 10 minutes.
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Pour Oxymel into a clean bottle, cap tightly, label, and store in the refrigerator. Use up to 4 weeks.
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For the non-sous vide method, blend all the ingredients and filter/strain into a bottle. Keep in the fridge overnight before using.
- Scarborough Fair Cocktail
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Shake all ingredients together and strain into a cocktail glass.
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