Roasted Barley Cordial:
Roast the Barley in the oven at 220 degrees. Place the water on stove and bring it to boil. Put the barley in and boil it for 10 minutes. Pour it through a coffee filter with autumn leaves inside(1 tsp blackcurrant, 1 tsp manuka, 1tsp spruce, 1 fermented fig leaf) for a quick infusion. In the jug under the coffee filter, mix together the sugar and citric acid. Add sugar and stir it down. Bottle.
Slice and roast 1kg of quince in the oven at 180 degrees for 35 minutes. Take them off and let them cool. Vac pack them with 500ml of sugar syrup and 250ml of vodka and place it in the sous vide for 4 hours at 65 degrees. Strain let cool and bottle.
Build all ingredients in a wine glass over two ice spheres and top with sparkling wine and soda. Garnish with a barley stick.