Winter Citrus-Ginger Cocktail with Rosemary Caramel and Aquafaba Foam

Prepare the caramel base. Take a heavy-bottomed saucepan (about 18 cm in diameter). Evenly sprinkle 100 g of sugar on the bottom with a dry spoon. Place the saucepan over medium heat and do not stir the sugar immediately — let it slowly melt from the edges (about 2-3 minutes). When the edges start to melt and take on an amber color, gently tilt the saucepan to allow the sugar to dissolve evenly. Once most of the sugar is liquid and has a golden color (another 2-3 minutes), remove the saucepan from the heat.

Return the saucepan to very low heat. Carefully add 30 ml of water (taken from 200 ml) to the melted sugar, pouring along the edge of the saucepan — the caramel may bubble (be careful). Add 2 sprigs of fresh rosemary (about 4–5 g) to the caramel and stir with a wooden spoon to submerge the rosemary in the caramel. Bring the caramel to a smooth consistency (30–60 seconds). If the caramel thickens too quickly, add a teaspoon of water at a time.

Add 30 g of honey to the caramel, stir briefly (10–15 s), and remove the saucepan from the heat. Pour the caramel through a metal sieve into a small bowl to separate the rosemary sprigs and any solid parts. Allow the caramel to cool slightly (about 4–6 minutes) — it should be liquid but not scalding. The caramel will thicken as it cools, creating a glossy, drizzling texture perfect for decorating glasses.

Grate a thin layer of zest from one orange and set aside about 1 g of zest for decoration. Cut all the oranges and the lemon in half and squeeze the juice using a manual citrus juicer into a large bowl or pitcher. You should have about 300–350 ml of fresh juice. Remove any seeds. Grate and finely chop 30 g of fresh ginger (peeled), then add it to the juice.

Add the remaining 170 ml of water to the juice and mix thoroughly with a spoon. Taste the drink and if necessary, add a pinch of salt (1 g) — the salt will enhance the sweetness of the caramel and balance the acidity. If you prefer it sweeter, sweeten with a tablespoon of honey or 10–20 g of sugar, dissolving it in a little warm water before adding.

Prepare the aquafaba foam. Pour 120 ml of aquafaba into a large, clean, and dry bowl. Add 30 g of honey (2 tablespoons) and 1 g of salt. Start whipping with a hand mixer or stand mixer on medium speed. At first, a frothy foam will appear (about 1-2 minutes), then increase the speed to medium-high and continue whipping until stiff, glossy peaks form (about 5-8 minutes). The foam should be stiff, shiny, and hold its shape when the bowl is turned upside down (it should not fall).

Gently transfer the whipped aquafaba to a small bowl and cover it with plastic wrap to prevent it from deflating. If the foam seems too soft, you can add 1–2 g of sugar and whip briefly (30 s) — sugar stabilizes the foam.

Prepare 4 tall, transparent glasses. If you are using the ice option, evenly place 50 g of crushed ice at the bottom of each glass. Then, with a spoon or a small ladle, spread a thin line (about 10–12 ml) of still slightly liquid rosemary caramel along the inner wall of each glass, lifting the spoon upwards to create a decorative stripe. The caramel will harden faster on the wall and create a striking shine.

Pour the fresh citrus-ginger juice evenly into each glass (about 180–200 ml per glass). Pour slowly to avoid washing away the caramel strip from the side. If you want to achieve a delicate layering of colors, pour the juice by the tablespoon while holding the spoon against the side of the glass.

On each serving, gently place a large spoonful (about 30–40 g) of whipped aquafaba to create a mound on the surface of the juice. Using a kitchen brush or the tip of a teaspoon, give the foam delicate, decorative folds. Sprinkle each mound with a pinch of ground cardamom (if using) and set aside a sprig of rosemary for decoration. You can also grate a little orange zest on the foam for color.

Serve the drink immediately after decorating. When serving, offer a straw or a small spoon so that the decorated foam can be enjoyed together with the juice. If you plan to prepare the drinks in advance, chill the juice separately (for up to 4 hours in the fridge) and make the caramel and foam just before serving (the foam needs to be fresh).