If you are not yet familiar with the hydrosol, we invite you to first read the respective blogpost and only then try out this recipe.

Preparation:

Vacuum and then cook 3 green apples cut into thin slices with 500 ml Riesling Verjus in a sous vide for 120 minutes at 55 degrees.

Boil very strong marigold tea (10 g per 500 ml) and infuse with the same amount of soda and pour into a soda siphon (Isi) and fire with a CO2 capsule.  

Mix the hydrosol and honey water carefully, then place all the ingredients in the highball glass on ice cubes and stir. Add soda last and then gently blend in. Garnish with marigolds.

An alcohol-free Highball that is in no way inferior to an alcoholic drink in terms of aroma and complexity. Together with the honey you have a slightly sweet base hydrosol, which is also richer and more aromatic due to the additional texture. The apple and marigold compounds add fresh and floral accents with a touch of bitterness, giving the drink another dimension.

Have fun experimenting & cheers