- 12 ml lemon juice
- 18.75 ml sugar syrup
- 300 ml Vodka
- 180 g fresh lemon grass, sliced into disks
- 58.5 ml lemongrass Vodka
- 76 ml filtered water
- 1 ml Rapid Black Pepper Bitters *
Preparation Lemongrass Vodka:
Put 300 ml vodka and 180 g lemon grass into a 0.5 L iSi Gourmet Whip. Attach the Rapid Infusion Accessories according to the instruction manual. Screw on 1 iSi cream charger, shake and then vent by pressing the lever down fully. Screw on 1 more iSi cream charger. Rest for 3 minutes and then vent by pressing the lever down fully. Unscrew the head from the iSi stainless steel bottle and remove the sieve together with the sieve gasket. Pour the infused liquid through the iSi funnel & sieve into a container. Rest for 10 minutes.
Yield: over 90%
Combine 58,5 ml lemongrass vodka with lemon juice, sugar syrup, Rapid Black Pepper Bitters and water, chill to -10 ⁰C · 14 °F and carbonate. Serve in a chilled champagne flute.
* Ingredients Rapid Black Pepper Bitters: 200 ml 40% abv vodka, 15 g Malabar Black Peppercorns, 10 g Tellicherry Black Peppercorns, 5 g Green Peppercorns, 3 g Grains of Paradise, 2 g oz Cubebs
Preparation Rapid Black Pepper Bitters: Pulse all the dried ingredient in a spice grinder. Pepper should remain coarse. Rapid infuse with 1 iSi cream charger in a 0.5 L iSi Whipper for 5 minutes.Strain through a coffee filter and press out extra liquid.