Transform your cocktails by incorporating lacto-fermented products, adding fruity notes, acidity, and umami flavor. Here’s a step-by-step guide to the process:

BENEFITS OF LACTO-FERMENTED PRODUCTS:

• Fruity Notes: Lacto-fermented products provide a unique, tangy fruitiness that enhances cocktails.
• Acidity: Adds a refreshing acidic kick.
• Umami Flavor: Elevates the depth of flavor in your drinks, creating a savory finish.

THE FERMENTATION PROCESS:

1. REMOVE AIR: Lactic acid bacteria thrive without air, so ensure proper sealing.
2. CHOOSE THE RIGHT PRODUCTS: Select fresh, non-waxy, and mold-free fruits and vegetables.
3. CONTROL THE TEMPERATURE: Keep your fermentation at room temperature, away from direct sunlight.
4. THE RIGHT TIME: Taste regularly until you achieve the desired flavor profile.
5. RIGHT AMOUNT OF SALT: Use salt to create a barrier against unwanted microbes and to help the fermentation process.

RECIPE: CARROTS IN BRINE

1. Place a jar on the scale and press the tare button.
2. Add chopped, unpeeled carrots to the jar.
3. Cover the carrots with water and note the total weight of the jar.
4. Calculate 2% of the total weight for the salt amount, dissolve it in water.
5. Mix and leave enough space at the top of the jar. Let it ferment.

MISE EN PLACE:

• 150 ml of liquefied lacto-fermented carrot.
• 250 g of Sanz Purefruit Fruits of the Forest Cordial.
• 250 g of Sanz Ginger and Chilli Syrup.
• 15 g of orange blossom water.
• 2.5 g of citric acid.

HOW TO MAKE THE LACTOCARROT COOLER:

1. Add 45 ml of gin.
2. Add 45 ml of lacto-fermented carrot juice.
3. Add 45 ml of Sanz Purefruit Fruits of the Forest Cordial.
4. Shake and double strain, then carbonate.
5. Serve with ice in a highball glass.
6. Garnish with a skewer of red berries and a slice of carrot.

Enjoy the blend of pickled flavors and umami in your cocktail!

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