0 - The Fool


When you find yourself at the precipice of a new beginning, how do you transform your initial anxiety into intentional enthusiasm?


The Fool

A bright lemonade with nutty, floral notes

INGREDIENTS

60 grams Blanched Almonds (chopped)
500 millilitres Water (extremely hot)
1 gram Rosewater (or 1/4 teaspoon)
150 millilitres Fresh Lemon Juice
3 grams Mint (fresh or dried)
180 grams Sugar
0.25 grams Salt
10-20 Mint Leaves
600 millilitres Soda or Sparkling Water


DIRECTIONS

Mint Tea
  1. Mix the mint leaves with 250mL hot water, let infuse for five minutes
  2. Strain, let sit to cool, then refrigerate
Orgeat Syrup
  1. Heat your oven to 400 degrees Fahrenheit/ 200 degrees Celsius
  2. Spread the almonds in a single layer on a baking sheet, bake for 3 minutes or until lightly browned, then remove to cool
  3. In a blender, combine the toasted almonds and remaining 250 mL of hot water. Blend until mixture is smooth, then strain out solids with cheesecloth or a nut milk bag
  4. Rinse your blender, then pour the toasted almond milk back in and combine with 180 g (or equivalent weight) of sugar, 0.25 g (a tiny pinch) of salt, and 1g rosewater (1/4 teaspoon). Blend until sugar is dissolved.
  5. Bottle your orgeat syrup and refrigerate for 3-5 days. Fine solids will separate over time, but just shake to combine. Discard if liquid becomes gelatinous and difficult to pour
Cocktail
  1. Fill a 12oz tall tall glass with ice
  2. In a shaker with ice, add:
    * 45mL Orgeat
    * 30mL Lemon Juice
    * 30mL Mint Tea
  3. Shake for 5-10 seconds
  4. Fine strain into glass, over ice
  5. Slowly pour in 90-120mL of soda or sparkling water (if liquid foams, let it settle a bit before pouring the rest)
  6. To garnish, gather 5 mint leaves into a small bundle and lightly slap them to release their menthol fragrance. Gently push their ends into the glass and anchor them with a straw.

NOTES

  • Blanched, slivered almonds work best, but unblanched almonds and other nuts and seeds can also be used for a different flavour!
  • If using a sugar substitute, use 22.5g if using Stevia, and 140g if using Erythritol
  • If unavailable, substitute orange flower water for rosewater
  • While fresh lemon juice is ideal, bottled lemon juice from concentrate can be used in a pinch, just dilute by 20% and add 2.5g of additional sugar for every 100mL of fresh juice called for in the recipe