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Additions

Flourishes and finishes. Consciously designed to work in harmony with Ovant. Additions for Ovant cocktails and for your home bar or pantry.

0001

Brandied Cherries

Brandied, Candied & Preserves

01

0002

Candied Kumquats

Brandied, Candied & Preserves

02

0003

Confit Grapefruit Skins

Brandied, Candied & Preserves

03

0004

Candied Lemon Skins

Brandied, Candied & Preserves

04

0005

Maraschino Cherries

Brandied, Candied & Preserves

05

0006

Pickled Chillies

Brandied, Candied & Preserves

06

0007

Fig Jam

Brandied, Candied & Preserves

07

0008

Pear Purée

Brandied, Candied & Preserves

08

0009

Orange Marmalade

Brandied, Candied & Preserves

09

0010

Genmai-cha

Infusions

10

0011

Kombu Infusion

Infusions

11

0012

Strawberry Shrub

Shrubs

12

0013

Blackberry and Blueberry Shrub

Shrubs

13

0014

Cherry and Balsamic Shrub

Shrubs

14

0015

Peach and Thyme Shrub

Shrubs

15

0016

Apricot, Mint and Vanilla Shrub

Shrubs

16

0017

Watermelon and Basil Shrub

Shrubs

17

0018

Mandarin and Dill Shrub

Shrubs

18

0019

Simple Syrup

Syrups

19

0020

Cinnamon Syrup

Syrups

20

0021

Black Pepper Syrup

Syrups

21

0022

Demerara Syrup

Syrups

22

0023

Fragrant Syrup

Syrups

23

0024

Mint and Basil Syrup

Syrups

24

0025

Citrus Syrup

Syrups

25

0026

Chilli Syrup

Syrups

26

0027

Ginger Syrup

Syrups

27

0028

Orgeat Syrup

Syrups

28

0029

Salted Rosemary Syrup

Syrups

29

0001

Brandied Cherries

Addition 01

Brandied Cherries

Ingredients

500 g Cherries, stems trimmed to half
250 ml Brandy
200 ml Water
200 g Granulated white sugar
30 ml Lemon juice
4 pcs Cardamom pods
2 pcs Cloves
1 pc Star anise
1 pc Cinnamon stick

tools

Medium saucepan Fine sieve Sterilized glass jar with lid for storage

Technique

Wash and pit the cherries.
Add water to a medium saucepan and bring to the boil. Add sugar and stir until dissolved.
Reduce heat to a simmer and add lemon juice, cardamom pods, cloves, star anise and cinnamon. Stir and simmer for 10 minutes.
Take the pan off the heat and add the brandy and the cherries. Stir for 2 minutes.
Transfer the cherries into a sterilized jar. Top with the cooking liquid strained through a sieve to cover the cherries completely. Cover with lid.
Allow the cherries to stand refrigerated for 4 weeks before use.
Brandied cherries will keep for 6 months, if refrigerated correctly.

0002

Candied Kumquats

Addition 02

Candied Kumquats

Ingredients

500 g Kumquats, stems removed
300 g Granulated white sugar
300 ml Water
1 pc Cinnamon stick
1 pc Star anise
1 pc Clove

tools

Medium saucepan Fine sieve Sterilised glass jar with lid for storage

Technique

Clean the kumquats under water.
Place the kumquats into a medium saucepan and cover with water. Bring to the boil and simmer for 2 minutes. Remove the fruit from the pan and drain. Discard the water.
Repeat this process 3 times to remove all bitterness from the fruit.
Once this is complete, fill a medium saucepan with 300ml water and bring to the boil.
Add sugar, cinnamon, star anise and clove. Stir until the sugar is dissolved.
Reduce to a simmer and add the kumquats to the pan. Cook for 30 minutes.
Transfer cooked kumquats into a sterilized jar.
Top with the cooking liquid strained through a fine sieve, removing the solids, and covering the fruit.
Candied kumquats will keep for 21 days, if refrigerated correctly.

0003

Confit Grapefruit Skins

Addition 03

Confit Grapefruit Skins

Ingredients

500 ml Water
500 g Granulated white sugar
3 pcs Large grapefruits
2 tbsp Light corn syrup

tools

Chef's knife Tablespoon Medium saucepan Colander Cooling rack Sterilised container with lid for storage

Technique

Cut the grapefruits in half and juice (keep the juice aside).
Remove the remaining pulp from the grapefruits with a tablespoon leaving just the pith.
Cut the cleaned grapefruit skins into strips about 2 cm wide.
Place the cut grapefruit skins into a medium saucepan and cover with water. Bring to the boil and simmer for 2 minutes. Remove the skins from the pan and drain. Discard the water.
Repeat this process 3 times to remove all bitterness from the skins.
Once this is complete, fill a medium saucepan with 500ml water and bring to the boil.
Add sugar and corn syrup. Stir until the sugar is dissolved.
Add the grapefruit skins to the saucepan. Turn the heat down and simmer for 45 minutes.
Strain the grapefruit skins into a colander, and transfer onto a cooling rack.
Once cooled, transfer the confit grapefruit skins to a sterilized container and cover with a lid.
Store in a cool, dry place for up to 14 days.

0004

Candied Lemon Skins

Addition 04

Candied Lemon Skins

Ingredients

500 ml Water
500 g Granulated white sugar, plus extra for coating
5 pcs Large lemons
1 knob Ginger, sliced

tools

Chef’s knife Tablespoon Medium saucepan Colander Cooling rack Sterilised container with lid for storage

Technique

Cut the lemons in half and juice (keep the juice aside).
Remove the remaining pulp from the lemons with a tablespoon leaving just the pith.
Cut the cleaned lemon skins into strips about 2 cm wide.
Place the cut lemon skins into a medium saucepan and cover with water. Bring to the boil and simmer for 2 minutes. Remove the skins from the pan and drain. Discard the water.
Repeat this process 6 times to remove all bitterness from the skins.
Once this is complete, fill a medium saucepan with 500ml water and bring to the boil.
Add sugar and sliced ginger. Stir until the sugar is dissolved.
Add the lemon skins to the saucepan. Turn the heat down and simmer for 45 minutes.
Strain the lemon skins into a colander, and transfer onto a cooling rack.
Once cooled, coat the candied lemon skins in sugar, transfer to a sterilized container and cover with a lid.
Store in a cool, dry place for up to 14 days.

0005

Maraschino Cherries

Addition 05

Maraschino Cherries

Ingredients

500 g Royal Anne red cherries, pitted, stems trimmed to half
200 g Granulated white sugar
200 ml Water
60 ml Lemon juice
1 pod Vanilla, sliced into 1cm pieces

tools

Paring knife Medium saucepan Fine sieve Sterilized glass jar with lid for storage

Technique

Wash and pit the cherries.
Add water to a medium saucepan and bring to the boil.
Add sugar and stir until dissolved.
Reduce the heat, add the lemon juice and sliced vanilla pod, and simmer for 10 minutes.
Take the pan off the heat and allow the mixture to cool.
Place the cooled cherries into a sterilized jar.
Cover the cherries completely with the strained cooking liquid, and cover with the lid.
Allow the cherries to stand for 1 day before use.
Maraschino cherries will keep for 21 days, if refrigerated correctly.

0006

Pickled Chillies

Addition 06

Pickled Chillies

Ingredients

100 g Long chillies
100 ml Water
100 ml White vinegar
1 tbsp Salt
1 tsp Granulated white sugar
1 tsp Coriander seeds
1 tsp Black peppercorns
2 pcs Bay leaves

tools

Toothpick Medium saucepan Sterilized glass jar with lid for storage

Technique

Clean the chillies under water.
Puncture chillies with a toothpick, leaving 4 evenly distributed holes.
Add water to a medium saucepan and bring to the boil. Add sugar and stir until dissolved.
Add vinegar and the remaining ingredients and simmer for 3 minutes, then remove from heat.
Place chillies into a sterilized glass jar. *leave a gap between the top of the chillies and the top of the jar.
Fill the glass jar with the hot liquid to the brim, including solids, and close with lid. Allow to infuse for 3 days in a cool dark place, before using.
Pickled chillies will keep up to 60 days, if refrigerated correctly.

0007

Fig Jam

Addition 07

Fig Jam

Ingredients

700 g Fresh figs, stemmed and quartered
100 g Sugar (can be adjusted for less sweetness)
1 pc Lemon, juice and zest
1½ tbsp Dry Sherry or water
1 tsp Vanilla bean paste or extract
1 pinch Salt

tools

Paring knife High-sided pot Handheld mixer Sterilised glass jars with lids for storage

Technique

Wash and dice the figs.
In a large bowl combine figs, sugar, zest, lemon juice, sherry (or water) and salt, and stir.
Allow the mixture to macerate in the bowl for 30-45 minutes.
Transfer the mixture to a high-sided pot and set over medium heat.
Bring the mixture to a boil, add the vanilla bean paste and continue to cook for approximately 20-30 minutes or until the mixture has thickened, stirring frequently.
Blend the mixture until the desired consistency is achieved.
Fill the sterilized glass jars with the fig jam and close the lids.
Allow to cool to room temperature, and store in a cool dark place. If stored correctly, the fig jam will keep up to 90 days.
Refrigerate after opening and consume within 3 weeks.

0008

Pear Purée

Addition 08

Pear Purée

Ingredients

500 g Ripe pears, peeled and cored
75 ml Pear or Apple juice (alternative option: water)
1 tbsp Caster sugar
2 tsps Lemon juice

tools

Peeler Paring knife High-sided pot Handheld mixer Sterilised glass jars with lids for storage

Technique

Before you commence, sterilize sufficient mason jars to hold the purée.
Core, peel, and cut the ripe pears into small cubes, ensuring they are no bigger than 2cm. (If cutting a larger number of pears, place the cut pieces into a lemon-water bath to avoid the pears turning brown before use).
Combine the cut pears, juice (or water) and caster sugar into a high-sided pot.
Cook over medium-low heat until the pears have softened.
With a handheld mixer, blend the ingredients in the pot until the pear purée reaches a smooth consistency. Reduce the remaining liquid until desired consistency is reached.
Fill the hot pear purée into the pre-sterilised glass jars, close tightly with the sterilised lids and allow to cool to room temperature.
Store in a cool dark place. If stored correctly, the pear purée will keep up to 90 days.
Refrigerate after opening and consume within 3 weeks.

0009

Orange Marmalade

Addition 09

Orange Marmalade

Ingredients

1200 g Ripe Oranges
675 g White Granulated Sugar
480 g Water

tools

Paring Knife Citrus Peeler 1 Medium-sized Pot Cheese Cloth or Muslin 3 Sterilized glass jars with lids for storage

Technique

Wash and dry the oranges.
Remove the orange zest using a citrus peeler or paring knife, making sure to remove as much of the white pith as possible as this is very bitter.
Chop the zest into thin 3cm strips, and add to a medium sized pot, with sugar and water. Set aside.
Cut both ends and the thick white pith from around the orange flesh and discard.
While working over a large bowl to catch the juices, cut the segments out of the oranges.
Once all the fruit segments have been separated, squeeze the remaining juice from the membranes and place these, along with any seeds, on a cheese cloth and tie this into a parcel. *The membranes and seeds contain pectin, a crucial ingredient which aids in setting the marmalade.
Add the orange segments, juice and parcel to the pot, and bring the mixture to the boil while stirring to dissolve the sugar.
Lower the heat to a simmer and simmer for 2 hours until the peel is tender and breaks apart when pulled.
Remove the parcel, squeezing it firmly against the side of the pot to extract as much pectin as possible.
Bring the marmalade back to a rolling boil for 15 minutes to reach the setting-point. *The marmalade is done when the mixture is thick and glossy.
Test your marmalade on the back of a cooled metal spoon. After a minute, a slight skin should form, meaning it is done.
Remove the marmalade from the heat and leave to cool for several minutes.
Stir to incorporate the peels evenly into the mixture, and transfer into warm sterilised glass jars, leaving 3mm of space at the top of each jar. Close with the lids, and store in a cool, dark place.
The orange marmalade will keep up to 1 year if stored properly.
Refrigerate after opening, and use within 4 weeks.

0010

Genmai-cha

Addition 10

Genmai-cha

Ingredients

500 ml Water
4 tsps Green tea leaves
2 tbsp Brown rice, uncooked

tools

Small skillet with lid Fine sieve Sterilized glass jar/bottle with lid for storage

Technique

Put the rice in a small skillet and toast over medium-low heat until it starts to brown.
Pour in water and bring to the boil, and reduce heat to low. Cover and simmer 1 minute.
Remove from heat, add the tea leaves and let the mixture steep for 3 minutes.
Strain the liquid into a sterilized glass jar or bottle, and allow to cool.
The Genmai-cha will keep up to 7 days if refrigerated correctly.

0011

Kombu Infusion

Addition 11

Kombu Infusion

Ingredients

500 ml Water
50 g Ginger, sliced
½ pc Lemon, wedges
1 pc Dried kombu

tools

Medium saucepan Fine sieve Sterilized glass jar/bottle with lid for storage

Technique

In a medium saucepan, add water, kombu and salt. Allow to soak for 20 minutes.
Bring to the boil and add ginger and lemon. Simmer for 3 minutes.
Strain the liquid into a sterilized glass jar or bottle, and allow to cool.
The Kombu infusion will keep up to 7 days, if refrigerated correctly.

0012

Strawberry Shrub

Addition 12

Strawberry Shrub

Ingredients

250 g Strawberries, halved
250 g Caster sugar
200 ml White wine vinegar

tools

Fine sieve Sterilized glass jars with lid for storage

Technique

Wash the strawberries and place into a glass jar. Lightly crush to extract the juices.
Mix in the sugar until the fruit is totally covered. Stir to evenly distribute the sugar.
Close the jar with the lid and allow to macerate in the refrigerator for 24 hours.
After macerating, add the vinegar, and stir, allowing to infuse for a further 24 hours.
Pass the syrup through a fine sieve into a sterilised jar, separating the liquid from the solids.
The shrub is now ready to use.
Keep refrigerated and enjoy within a week.

0013

Blackberry and Blueberry Shrub

Addition 13

Blackberry and Blueberry Shrub

Ingredients

125 g Blackberries, halved
125 g Blueberries, halved
250 g Caster sugar
200 ml Red wine vinegar

tools

Fine sieve Sterilized glass jars with lid for storage

Technique

Wash the berries and place into a glass jar. Lightly crush to extract the juices.
Mix in the sugar until the fruit is totally covered. Stir to evenly distribute the sugar.
Close the jar with the lid and allow to macerate in the refrigerator for 24 hours.
After macerating, add the vinegar, and stir, allowing to infuse for a further 24 hours.
Pass the syrup through a fine sieve into a sterilized jar, separating the liquid from the solids.
The shrub is now ready to use.
Keep refrigerated and enjoy within a week.

0014

Cherry and Balsamic Shrub

Addition 14

Cherry and Balsamic Shrub

Ingredients

225 g Cherries, pitted and halved
125 g Caster sugar
40 ml White wine vinegar
30 ml Balsamic vinegar

tools

Fine sieve Sterilized glass jars with lid for storage

Technique

Wash and pit the cherries and place into a glass jar. Crush to extract the juices.
Mix in the sugar until the fruit is totally covered. Stir to evenly distribute the sugar.
Close the jar with the lid and allow to macerate in the refrigerator for 24 hours.
After macerating, add the vinegars, and stir, allowing to infuse for a further 24 hours.
Pass the syrup through a fine sieve into a sterilized jar, separating the liquid from the solids.
The shrub is now ready to use.
Keep refrigerated and enjoy within a week.

0015

Peach and Thyme Shrub

Addition 15

Peach and Thyme Shrub

Ingredients

200 g Peaches, pitted and diced
200 g Caster sugar
150 ml Apple cider vinegar
10 sprigs Thyme

tools

Fine sieve Sterilized glass jars with lid for storage

Technique

Wash, pit and roughly dice the peaches and place into a glass jar. Crush to extract the juices.
Mix in the sugar until the fruit is totally covered. Stir to evenly distribute the sugar.
Close the jar with the lid and allow to macerate in the refrigerator for 24 hours.
After macerating, add the vinegar and thyme, and stir, allowing to infuse for a further 24 hours.
Pass the syrup through a fine sieve into a sterilized jar, separating the liquid from the solids.
The shrub is now ready to use.
Keep refrigerated and enjoy within a week.

0016

Apricot, Mint and Vanilla Shrub

Addition 16

Apricot, Mint and Vanilla Shrub

Ingredients

200 g Apricots, pitted and diced
100 g Caster sugar
80 ml Apple cider vinegar
2 sprigs Mint
2 cm Vanilla pod, halved

tools

Fine sieve Sterilized glass jars with lid for storage

Technique

Wash, pit and roughly dice the apricots, place into a glass jar. Lightly crush to extract the juices.
Mix in the sugar until the fruit is totally covered. Stir to evenly distribute the sugar.
Close the jar with the lid and allow to macerate in the refrigerator for 24 hours.
After macerating, add the vinegar, mint and vanilla, and stir, allowing to infuse for a further 24 hours.
Pass the syrup through a fine sieve into a sterilized jar, separating the liquid from the solids.
The shrub is now ready to use.
Keep refrigerated and enjoy within a week.

0017

Watermelon and Basil Shrub

Addition 17

Watermelon and Basil Shrub

Ingredients

300 g Watermelon, deseeded and diced
125 g Caster sugar
100 ml White vinegar
20 Basil leaves

tools

Fine sieve Sterilized glass jars with lid for storage

Technique

Remove the rind of the watermelon, deseed and roughly dice, and place into a glass jar. Lightly crush to extract the juices.
Mix in the sugar until the fruit is totally covered. Stir to evenly distribute the sugar.
Close the jar with the lid and allow to macerate in the refrigerator for 24 hours.
After macerating, add the vinegar and basil, and stir, allowing to infuse for a further 24 hours.
Pass the syrup through a fine sieve into a sterilized jar, separating the liquid from the solids.
The shrub is now ready to use.
Keep refrigerated and enjoy within a week.

0018

Mandarin and Dill Shrub

Addition 18

Mandarin and Dill Shrub

Ingredients

250 g Mandarin, pitted and diced
200 g Caster sugar
150 ml Champagne vinegar
3 sprigs Dill

tools

Fine sieve Sterilized glass jars with lid for storage Chef's Knife

Technique

Peel the mandarin, pit and roughly dice the segments, and place into a glass jar. Crush to extract the juices.
Mix in the sugar until the fruit is totally covered. Stir to evenly distribute the sugar.
Close the jar with the lid and allow to macerate in the refrigerator for 24 hours.
After macerating, add the vinegar and dill, and stir, allowing to infuse for a further 24 hours.
Pass the syrup through a fine sieve into a sterilized jar, separating the liquid from the solids.
The shrub is now ready to use.
Keep refrigerated and enjoy within a week.

0019

Simple Syrup

Addition 19

Simple Syrup

Ingredients

250 ml Water
250 g Granulated white sugar

tools

Small saucepan Sterilized glass jar with lid for storage

Technique

Heat water in a small saucepan over medium to high heat until it begins to simmer.
Add the sugar and stir until fully dissolved. Remove from heat.
Let the syrup stand until it reaches room temperature.
Transfer into a sterilized jar and keep refrigerated for up to 3 weeks.

0020

Cinnamon Syrup

Addition 20

Cinnamon Syrup

Ingredients

250 ml Water
250 g Granulated white sugar
5 cinnamon sticks

tools

Small saucepan Fine sieve Sterilized glass jar with lid for storage

Technique

Heat water in a small saucepan over medium to high heat until it begins to simmer.
Add the sugar and stir until fully dissolved.
Add the cinnamon sticks and stir for 3 minutes. Remove from heat.
Let the syrup stand until it reaches room temperature.
Transfer into a sterilized jar through a fine sieve and keep refrigerated for up to 3 weeks.

0021

Black Pepper Syrup

Addition 21

Black Pepper Syrup

Ingredients

250 ml Water
250 g Granulated white sugar
1 tbsp Black pepper, freshly milled

tools

Small saucepan Fine sieve Sterilized glass jar with lid for storage

Technique

Heat water in a small saucepan over medium to high heat until it begins to simmer.
Add the sugar and stir until fully dissolved.
Add the black pepper and stir for 3 minutes. Remove from heat.
Let the syrup stand until it reaches room temperature.
Transfer into a sterilized jar through a fine sieve and keep refrigerated for up to 3 weeks.

0022

Demerara Syrup

Addition 22

Demerara Syrup

Ingredients

250 ml Water
250 g Demerara sugar

tools

Small saucepan Sterilized glass jar with lid for storage

Technique

Heat water in a small saucepan over medium to high heat until it begins to simmer.
Add the sugar and stir until fully dissolved. Remove from heat.
Let the syrup stand until it reaches room temperature.
Transfer into a sterilized jar and keep refrigerated for up to 3 weeks.

0023

Fragrant Syrup

Addition 23

Fragrant Syrup

Ingredients

250 ml Water
250 g Granulated white sugar
50 g Ginger, skin removed and diced
6 Fresh kaffir lime leaves, torn
2 Fresh lemongrass stalks, sliced
1 Red chilli, diced
Zest of 3 large limes

tools

Small saucepan Fine sieve Sterilized glass jar with lid for storage Chef's Knife

Technique

Heat water in a small saucepan over medium to high heat until it begins to simmer.
Add the sugar and stir until fully dissolved.
Add all ingredients and stir for 3 minutes. Remove from heat.
Let the syrup stand until it reaches room temperature.
Transfer into a sterilized jar through a fine sieve and keep refrigerated for up to 3 weeks.

0024

Mint and Basil Syrup

Addition 24

Mint and Basil Syrup

Ingredients

250 ml Water
250 g Granulated white sugar
15 sprigs Mint
15 sprigs Basil

tools

Small saucepan Fine sieve Sterilized glass jar with lid for storage

Technique

Heat water in a small saucepan over medium to high heat until it begins to simmer.
Add the sugar and stir until fully dissolved.
Add mint and basil and stir for 3 minutes. Remove from heat.
Let the syrup stand until it reaches room temperature.
Transfer into a sterilized jar through a fine sieve and keep refrigerated for up to 3 weeks.

0025