Seasonal Fusion Cocktail: Orange & Kumquat with Ginger and Sage Foam - photo 1
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Seasonal Fusion Cocktail: Orange & Kumquat with Ginger and Sage Foam

Drinks Fusion cuisine 90 min Medium 8 wyświetleń ~42.14 PLN - (0)
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Description

A refreshing, seasonal fusion cocktail that combines Mediterranean-European citrus with the spiciness of fresh ginger and a delicate, plant-based foam made from aquafaba flavored with sage. The drink has an intense, clear amber color with a light green, creamy foam on top — striking and eye-catching. The flavor blends the sweetness of orange and kumquat, the spicy notes of ginger, and the pleasant acidity of a vinegar-based shrub, all softened by a light, herbal foam. Perfect as a winter-spring non-alcoholic drink (with the option to add alcohol for adults), ideal for social gatherings, holiday parties, or as an original offering on a café menu. Visually impressive when served in clear cocktail glasses with a slice of dried orange and a sprig of fresh sage.

Ingredients Used

Ingredients (12)

Servings:
4
  • Orange 3 szt.
  • Kumquat 5.3 szt.
  • Fresh ginger 30 g
  • White sugar 150 g
  • Water 300 ml
  • Apple cider vinegar 60 ml
  • Natural kombucha 400 ml
  • Aquafaba (chickpea water) 90 g
  • Fresh sage 0.5 pęczek
  • Ice cubes 300 g
  • ✨ Opcjonalne
  • Honey 30 ml
  • Bourbon (optional) 60 ml
💰 Szacowany koszt dania: ~42.14 PLN (10.54 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Ginger-citrus syrup (shrub)

1

Prepare the ingredients: wash the oranges and kumquats. Grate the zest from 1 orange using a fine grater (only the orange part, avoiding the bitter white layer). Squeeze the juice from all the oranges into a measuring cup — you should get about 350–400 ml of juice. Cut the kumquats in half and remove any larger seeds with tweezers. Peel the ginger and slice it thinly.

Ingredients: Orange, Kumquat, Fresh ginger
Use a small grater for the zest (grate thinly to avoid the bitter white part). For juicing, use a manual citrus juicer or an electric juicer. Tools: cutting board, knife, grater, 500 ml measuring cup.
2

In a large saucepan (1.5–2 l), combine water (300 ml) and 150 g of sugar. Add ginger slices and grated orange zest. Bring to a gentle boil over medium heat, stirring until the sugar completely dissolves (2–3 minutes from the time it starts boiling). When the syrup begins to boil, add halved kumquats, reduce the heat, and simmer for 8–10 minutes — the kumquats will soften and release their flavor, and the syrup will take on color and intensity.

Ingredients: Water, White sugar, Fresh ginger, Orange, Kumquat
Use a heavy-bottomed saucepan to prevent the syrup from burning. Start timing the cooking from the moment it gently boils. Stir with a wooden spoon. If necessary, reduce the heat so that the syrup only gently bubbles.
3

After 8–10 minutes, remove the saucepan from the heat. Let the syrup sit for 15 minutes to cool and develop its full aroma. Then, strain the syrup through a fine sieve into a bowl or bottle: press the kumquats and ginger slices with a spoon in the sieve to extract as much juice and aroma as possible. To the cooled syrup, add 60 ml of apple cider vinegar and 350–400 ml of freshly squeezed orange juice (from step 1), mix, and taste — the flavor should be sweet and sour with a distinct ginger note. If it is too sour, add 1–2 teaspoons of sugar to taste; if it is too sweet, add 1 more tablespoon of vinegar.

Ingredients: Apple cider vinegar, Orange
Strain the syrup through a fine sieve or cheesecloth for clarity. Store the bottle with the syrup in the refrigerator, sealed — the shrub develops flavor after a few hours in the cold.

Sage foam

4

Prepare an aromatic sage syrup: in a small saucepan, dissolve 30 g of sugar (taken from 150 g, if you want to keep the amount) in 60 ml of water, add 10 g of fresh sage leaves (chopped) and heat for 1–2 minutes, without allowing it to boil, to extract the flavor. Cover, let it steep for 10 minutes, strain, and cool. We will use this syrup to flavor the foam.

Ingredients: White sugar, Water, Fresh sage
Use a small saucepan of 0.8–1 l and a strainer. Do not boil the herbs for too long — prolonged hot extraction gives bitterness. Set the syrup aside to cool completely (it can be cool).
5

In a large bowl, pour in 90 g of aquafaba (chickpea water), add 30–40 g of prepared, cooled sage syrup and a pinch of salt (1 g) — salt helps stabilize the foam. Whip with a hand mixer (using the whisk attachments) on medium speed for 6–8 minutes, until the aquafaba starts to thicken, then increase the speed and whip for another 2–3 minutes, until a glossy, stiff foam similar to meringue forms (the peaks should hold their shape). The foam should be thick and creamy — if it is too runny, whip longer; if too dry, add 5–10 g of sage syrup and mix by hand.

Ingredients: Aquafaba (chickpea water), Fresh sage, White sugar
Use an electric hand mixer or a stand mixer with whisk attachments. It's best to chill the bowl and the attachments before whipping (by placing them in the fridge for 10–15 minutes) — this will help stabilize the foam. Whipping by hand is possible, but it's definitely worth using a mixer (time 10–12 minutes).

Assembly and serving

6

Prepare 4 tall, transparent glasses. Place 70–80 g of ice (about 4–5 cubes) in each glass. On the ice, place 1–2 halves of kumquat (from step 1) — you can gently press them with a spoon to release their aroma, but do not completely crush them. Pour 80–90 g (ml) of shrub-citrus syrup (the mixture from step 3) into each glass. Then, fill each glass with 100 g (ml) of well-chilled kombucha, gently stirring with a bar spoon 1–2 times to create a uniform, but not completely mixed layer (a nice gradient will form). If you are preparing a portion with the alcoholic variant, add 15 ml of bourbon to one portion now or distribute it evenly among the glasses.

Ingredients: Ice cubes, Kumquat, Apple cider vinegar, Natural kombucha, Bourbon (optional)
Use clear, tall Collins glasses. For measuring, use a kitchen measuring cup (tablespoon/cup). Stir very gently to avoid breaking the kombucha bubbles.
7

For each glass, use a spoon to place 2–3 tablespoons (about 30–40 g) of whipped sage foam (from step 5) so that it covers the surface as a light layer. The foam should gently float above the drink and create a color contrast. Decorate the top with one dried or thinly sliced fresh orange slice and one small leaf of fresh sage.

Ingredients: Aquafaba (chickpea water), Orange, Fresh sage, Honey
Applying the foam: use a spoon with a flat edge and tilt it close to the surface of the drink so that the foam doesn't break apart. Additionally, you can add a bit of honey (about 7 g) on top for shine and a sweet finish — remember that honey is not vegan.
8

Serve immediately: the best visual and taste effect is achieved when the drink is cold, the kombucha is still slightly sparkling, and the foam is fresh and stable. Eat or remove the kumquat slices after consumption — they add an intense aftertaste. If the drink is prepared in advance, store the shrub separately in the refrigerator for up to 5 days; prepare the cooling ingredients (ice, foam) just before serving.

Ingredients: Ice cubes, Natural kombucha
Serve with a long bar spoon or a straw. It's best to use short foam straws so you can taste the foam separately from the drink.

Fun Fact

💡

Shrub is a traditional method of preserving fruits in vinegar, popular in colonial America; when combined with kombucha and aquafaba, it creates an interesting fusion of tradition and modern bartending techniques.

Best for

spotkania towarzyskie menu w kawiarni lub bistrze zimowo-wiosenne przyjęcia bezalkoholowa alternatywa na eventy

Tips

🍽️ Serving

Serve in tall, clear glasses (Collins) on a light background — the contrast of amber and light foam is the most striking. For an 'adult' version, add 15–30 ml of bourbon to one serving. The foam is best fresh: apply it just before serving. For decoration, use thinly dried orange slices and a fresh sage leaf.

🥡 Storage

Store the shrub (syrup with vinegar) in the refrigerator in a closed bottle for up to 5 days. Do not mix the drink with the foam long before serving — aquafaba will settle; it's best to whip the foam just before serving and keep it in the refrigerator covered with plastic wrap for 6–8 hours. Store the kombucha in the refrigerator in its original bottle and open it just before use.

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