Crisp Nightfall' is a delicious, complex non-alcoholic cocktail with the fresh taste of Mokum Dusk Cool Blend, pear juice, lemon juice, sugar syrup, rosemary and cucumber. The finishing touch is an egg white layer garnished with fresh pear. The green flavours of dill and cucumber combine surprisingly well with pear and rosemary to create a sophisticated and complex character. A delicious and eye-catching non-alcoholic cocktail to add a special touch to any occasion.
- Cocktail glass
- Sharp knife
- Vegetable peeler
- Hand press
- Bar spoon or long spoon
- Cocktail shaker
- Ice cubes
- 60 ml Mokum Dusk Cool Blend
- 25 ml fresh pear juice
- 25 ml fresh lemon juice
- 15 ml sugar syrup
- Fresh rosemary
- Fresh cucumber
- Fresh egg
- Fresh pear
- Place the cocktail glass in the freezer or scoop out some ice cubes to pre-cool the glass (stir the ice cubes for 8-10 seconds for faster cooling);
- Open the cocktail shaker;
- Fill the bar measure with 60 ml Mokum Dusk Cool Blend and pour it into the shaker;
- Beat an egg, separate the egg white from the yolk and put the egg white in your shaker;
- Use the peeler to peel the cucumber and add the peel to the mix;
- Crush the rosemary sprig and put it in the cocktail shaker;
- Fill the bar measure with 15 ml of sugar syrup and pour it into the mix in the shaker;
- Cut the lemon and use the hand press to squeeze out half;
- Fill the bar measure with 25 ml of fresh lemon juice and add it to the mix;
- Fill the bar measure with 25 ml of pear juice and pour it into the shaker;
- Close the cocktail shaker carefully and 'dry shake' (without ice) the ingredients briefly and powerfully (8 - 10 seconds);
- When the egg white has turned into foam, fill the shaker with lots of ice cubes;
- Shake the ingredients again briefly and powerfully (8 to 10 seconds);
- If you get a frost on the outside of your shaker, your cocktail is at the right temperature;
- Remove the cocktail glass from the freezer or remove the ice and any melting water from your cocktail glass;
- Pour the cocktail into the glass and use the strainer to keep the flesh out of your cocktail;
- Cut three equal pieces from the pear with a decorative point;
- Make notches on the underside, the wide side, and place the pear pieces like a fan on the edge of the glass.
Sugar syrup is easy to make yourself. It is no more than sugar dissolved in water. All you need is 1 part granulated sugar and 2 parts water (for example 100 grams of granulated sugar and 200 ml of water). Put the sugar and water in a saucepan and heat over medium-high heat. Keep stirring until all the sugar grains have completely dissolved. Avoid the boiling point. This causes the water to evaporate and distorts the proportions. Allow to cool completely before use. You can keep the sugar syrup in a closed bottle in a cool and dark place.
In principle, it does not matter in what order you mix the ingredients, as long as all the ingredients are added in the right proportions.
Pay attention to your technique when shaking: Always shake lengthwise (top to bottom) for best results.