The inspiration behind “The Terra Fizz” was to use ingredients around me at home and my bar to create a cocktail that focuses on sustainability. As well as being able to incorporate the components not only in a drink format but also be able to provide a food item to pair with it, with the same intention of keeping things zero waste.

So not only have I created a cocktail that reuses the ingredients that some would discard, but I have also found another way to use it outside of cocktails and more in a cooking area. Rather than have things stop after the glass or bar, now it opens more opportunities for reuse and repurpose.Not only that but from a standpoint of flavour, everything on it’s own naturally pairs with and will compliment the flavours of Deanston Virgin Oak to highlight and bring the flavours up in this highball.

The reason for the name is that all the ingredients are from a different land or territory (definition of terra). I wanted to give respect to each ingredient. They are all either grown or made in different parts of the world. Rather than focus on one singular ingredient to name the drink after, it made more sense to be respectful to everything inside the glass and let the drink shine on its own.

• 60ml Brown Butter Popcorn Infused Deanston Virgin Oak*
• 22.5ml Black Cardamom & Orange Shrub**
• 45ml Soda Water  

Method:

To Build: Using a Collins glass, prep the glass with diluted simple syrup or a citrus wedge and sprinkle the dehydrated powder over the glass to create a thin layer of powder. Add Infused Deanston Virgin Oak and Black Cardamom & Orange Shrub. Add Ice and top off with Soda Water. Using a bar spoon gently mix the drink to incorporate and mix the flavours. Express an orange peel over the glass. Twist and place the peel on top of the cocktail. Optional: Serve with a side of popcorn. 

*Brown Butter Popcorn Infused Deanston Virgin Oak:

• 50g popcorn kernels (not popped)
• 45g butter
• 375g Deanston Virgin Oak

1. In a saucepan, add the butter over low – medium heat until it browns and begins to be aromatic
2. Pop the 50g of (either in a popcorn maker or in a pot). Be sure not to burn it.
3. Once both steps are Add the popcorn into a large bowl and add in the brown butter. Mix thoroughly until thoroughly incorporated.
4. Add the brown butter popcorn into a container (Cambro with lid, portion cup, mason jar etc) and add in the Deanston Virgin Oak. Shake for 10 seconds and let it sit at room temperature for 3 hours.
5. After 3 hours, place in the freezer overnight (minimum 12 hours).
6. Using a cheesecloth fine strain the liquid from the Squeezing out the excess from popcorn.
7. Store infused Deanston in a sealable container. Put the used popcorn from the infusion into a dehydrator for 24 hours at 160F – 200F and save for optional Popcorn Pairing.

**Black Cardamom & Orange Shrub

• 10g Black Cardamom (crushed, or put through a spice grinder)
• 300g sugar
• 300g water
• 75g rice vinegar
• 25g apple cider vinegar
• 2g salt
• 5g citric acid
• 35g orange peels
• 60g oranges diced (preferably old oranges that were used for garnish)

1. Combine all the above ingredients in a pot and bring to a boil over medium heat. Once boiling reduce to low and simmer for 5 minutes.
2. When 5 minutes has passed, remove from the heat and steep for 1 hour.
3. Fine strain liquid using a cheesecloth and squeeze out excess liquid.
4. Store the shrub in a sealable container.
5. Keep leftover solids from shrub in a cheesecloth and add into a dehydrator for 24 hours at 160f – 200f. Once dehydrated, add the ingredients from the shrub into a blender or spice grinder and add 50g of sugar. Blend until it becomes a powder & store in an airtight container.

Popcorn Pairing (optional)

• 50g popcorn
• 45g butter
• Dehydrated popcorn

1. In a saucepan, add the butter & dehydrated popcorn over low – medium heat until it browns and begins to be aromatic. (by adding the dehydrated popcorn this will add depth of flavour).
2. Once butter is browned use a strainer to strain the liquid from the solids. We may now discard/compost the dehydrated popcorn (they will not be edible).
3. Pop the 50g of popcorn either in a pop corn maker or in a pot. Be sure not to burn it.
4. Once above steps are complete. Add the popcorn into a large bowl and add in the brown butter. Mix thoroughly until thoroughly incorporated.
5. Season with the Black Cardamom Shrub Powder & salt (or salt alone), then serve with cocktail as a pairing.