Using My Recipes

With most processes in drinks making, there’s the way I do things, which is aimed at extracting optimum flavour and creating beautiful visual effects, such as clarity in my drinks, and then there are ways that are more achievable at home. I use a lot of fancy, often expensive equipment, but when you’re starting out you don’t need to buy all of this; there are ways of adapting many of the processes in the recipes. You can infuse spirits with flavour instead of distilling them (except in some instances where I’ve specified it’s not possible as the flavour just cannot be replicated through infusion); and you can fine-strain liquids through a superbag instead of centrifuging them – it’s simply that the end result won’t be quite as clear as if you follow the advanced technique, and the processes will take quite a bit longer.