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Preparation info

  • Difficulty

    Medium

  • Serves

    1

Appears in

Recipes from Brixton Village

Recipes from Brixton Village

By Miss South

Published 2014

  • About
The Botanical at Cornercopia

This cocktail was served at Cornercopia’s cocktail pop-up, The Botanical, over summer 2013 and was created by Nicholas Horton. It is a twist on the classic Aviation, which involves gin, lemon and violet liqueur. This ‘goose’-berry version takes its name from the eponymous film where the main characters follow the migrating trajectory of wild geese on a small plane. Before you make the cocktail, you need to make gooseberry-infused gin and sour some fresh ginger beer.

Ossie’s Fresh Ginger is an institution in Brixton. Ossie makes it locally from a West African recipe using fresh root ginger, and here it is soured and used instead of lemon juice. If you can’t get your hands on Ossie’s, try Fish, Wings & Tings’ ginger beer instead.

Ingredients

For the Gooseberry-Infused Gin

  • 10 gooseberries
  • 300ml classic style gin, such as Sipsmith

For the Soured Ginger

  • 1 tablespoon citric acid powder
  • 250ml Ossie’s Fresh Ginger

For the Cocktail

  • 50ml gooseberry-infused gin
  • 25ml soured Ossie’s Fresh Ginger
  • 1 egg white
  • 15ml elderflower cordial
  • 15ml violet liqueur large handful of ice cubes

Method

Cut the gooseberries in half and freeze until solid. Once frozen, put them in a 350ml capacity jar, and then top it up with the gin: as the gooseberries thaw in the gin, they will release even more flavour. Leave for a couple of days to infuse.

Stir the citric acid into the Fresh Ginger and stir until dissolved. It should then have a pH of 2.3 (the same acidity level as lemon juice) which sours the ginger beer for the cocktail.

Put all the ingredients into a shaker and dry shake, with no ice. This will emulsify the egg. Add the ice, shake again and double strain through a mesh strainer in order to avoid any unpleasant little shards of ice. Serve in a chilled coupette.