SEKANJABIN, PROBIOTIC SOLUTION:
An ancient tradition brought back to live …SEKANJABIN comes from The middle eastern civilisations, especially from India, and it is no more that a sweet and sour balance between the microbes included in the main ingredient such as VINEGAR, its aromatisation come from local ingredients such as asian ginger, cloves or other spices, but you can twist with desired aromas, plants or roots or as we did here this time: superfoods such as beetroots and ginger!
Sekanjabin preparation: 5 minutes. and 1 night to rest in the fridge.
Necessary tools: 1 mason jar, 250 ml of apple cider vinegar, 500 g cane sugar, 3 sliced beetroots, 2 ginger roots medium size, sliced and peeled well. first you should blend at high speed cold water and cane sugar to create a simple syrup, secondly … infuse all ingredients in the jar, close the lid, and let it rest and cool down for 1 night in a fridge, then just strain the solids and use the syrup to aromatise your cocktail.
THE ROLE OF SEKANJABIN IN YOUR COCKTAIL: helps giving you the COLOUR, the freshness of natural sour vinegar microbes, and it certainly adds that touch of asian spiciness!
THE ROLE OF SEKANJABIN IN YOUR DIET: well known as a healthy probiotic ingredients it adds enzymes and microbes to your diet and surely is a good friend of a good digestion and the gut.
THE GIN FIZZ TWISTED ON SEKANJABIN;
“pink delight with an asian essence”
50 ml gin
25 ml lemon juice
25 ml of superfoods sekanjabin
50 ml soda water.
1 egg white
SHAKEN, SERVED IN HIGHBALL GLASS and garnished with flowers and lemon peel.
OVERCOMPLICATING THINGS, COCKTAIL MENU AS BOOKS OF ENIGMAS
Have you ever wondered why do bartenders today like so much overcomplicate the cocktail list of their bar, ending up just drinking a cocktail with at least one of tree ingredients inside that you have never heard of and discovering something unreal, amazing and of unforgettable taste?
Yes, I was one of them too, when I moved to London in 2012 and I discovered that I was not up to date with the trends, with the knowledge of who was working in the city from years, it just all seemed too crazy, for me that I was still shaking cocktails with fresh common fruits, I soon realised that the trends in this era of incredible creativity are changing fast and you can’t miss any of them…
I PROMISED TO MYSELF that I would run to study fast and keep myself as much knowledgeable as possible, but my desire is to play with terminology and a glossary that would be easy to create and obviously for the guests to understand.
Creating an ingredient with “appealing name” MUST BE OUR FOCUS IF WE WANT TO LIGHT THE ATTENTION OF OUR GUESTS, but easy to replicate, to understand and to re-create. Because that was also one of my concerns, we must educate drink lovers to be able to try replicate things at home, it really helps engaging connection with our guests!