Celadon Fizz
Made with nettle soda, Celadon Fizz is spring in a glass.
Among the first greens to pop up in spring is the notorious stinging nettle. Stinging nettle has a bad rap - after all, nobody likes a burning rash as a result of brushing against a plant. And for gardeners, a patch of stinging nettle in your yard can seem to spread everywhere with its persistently advancing roots.
Stinging nettle, however, is one of the best plants to start foraging with. Why? The question of correct identity is fairly easy: singular leaves of dark green with jagged edges growing from a main stem, covered in tiny hairs, and, clincher, it stings upon touching it.
Fortunately, cooking or drying stinging nettle neutralises the sting. In food, it can be used as one would use cooked spinach. In drinks, stinging nettle can create unique tastes, such as nettle syrup, nettle stem aromatic wine (recipe in The Cocktail Balance 2.0), and even nettle soda.
While nettle leaves young or old can be used to make the soda, do not use nettle leaves after the plant has started to flower, as the nettle has started creating compounds that are hard on the kidneys.
Nettle soda mixed with the warm tones of Paragon Palo Santo Cordial and the vibrant flavour of Don Julio Blanco results in a drink that is complex, herbal and refreshingly aromatic. It’s like spring in a glass. These recipes and more from The Cocktail Balance 2.0.
NETTLE LEAF SODA
20 g Fresh Nettle Leaves
120 g Sugar Syrup 1:1
80 g Solution of Organic Acids
800 g Mineral Water
3 g Ascorbic Acid
Step 1: Soda Mixture
Blanching neutralizes the sting of the nettles, making them safe to handle and eat. Using gloves, clean the nettles thoroughly and cut or pinch the leaves from the stems. Bring a large pot of water to a rolling boil. While the water is coming to a boil, fill a large bowl with ice and cold water.
Using tongs or gloves, carefully add the nettles to the boiling water. Let them boil for about 1 minute until they become tender and vibrant green. Quickly remove the nettles with tongs and plunge them into the ice bath to stop the cooking process. Leave them in the ice water for a couple of minutes. Lift the nettles out of the ice bath and gently squeeze out excess water.
Put the rest of the ingredients into a blender with the blanched nettle leaves and blend until smooth. Filter the mixture through a cheesecloth or superbag.
Step 2. Carbonation
Cool down the soda mixture to under 5 °C. Open the valve on the CO2 regulator and set the pressure of the carbonation system to the desired psi (most usually 40–45 psi). Fill three quarters of a PET soda bottle with cooled nettle liquid, expel the rest of the air and close it with a Ball-Lock cap.
Turn the bottle with the cap towards the ground and connect it to the Ball-Lock stopper. The bottle will inflate immediately. Turn the bottle back around and shake the liquid thoroughly for about 30 seconds. Disconnect the stopper and gently open the cap to release the foam. When the foam disperses, repeat the carbonizing process three more times. Store in the refrigerator.
CELADON FIZZ
30 ml Don Julio Blanco
15 ml Paragon Palo Santo Cordial
90 ml Nettle Soda
METHOD: Straight Way
GLASS: Eva Polgary
