Saturday, August 27, 2011

Laurel - part 2


Well this is not my "food-pairing" for Bay leaves. But I really wanted to try a cocktail involving Bay Leaf. I made an infusion of ground leaves and simple syrup (pictured above, left glass used dried leaves, right used fresh). Bay doesn't develop a full aroma/flavour until it has been dried for a good few weeks.

The Dried leaf syrup was very aromatic, almost meaty smell with a pungent eucalyptus aroma. The Fresh leaf syrup didn't have much of an aroma at all, and almost tasteless, finishing with a grassy after taste.


I made two identical cocktails (apart from the syrup) 2 dry vermouth, 1 syrup, shaken, poured over ice and topped up with soda.

It's a bit hazy, too much "testing", but from what I recall the dried leaf cocktail was almost savoury/meaty in flavour with a sweet finish, it wasn't unpleasant. The fresh leaf cocktail, had a grassy finish, and seemed to kill the flavour of the vermouth more than the dried, but didn't impart it's own flavour much.

1 comment:

  1. Ach, I arrived here after your photo
    http://crapkitchen.blogspot.co.uk/2012/08/pecha-kucha-images.html

    We want green :)

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