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I am not a big fan of using a lot of crazy ingredients. Well - this isn't completely true - it is more the random use of crazy ingredients.
Rizki, one of my head bartenders and me were discussing today the cocktail for a competition. He had the brilliant idea to use lotus leaf (which is very vegetal but rather very delicate) - and he also opted for gin and for pomelo.
We discussed to do a lotus leaf liqueur and use "soured pomelo juice" - and the whole drink supposed to be a type of collins.
It turned to be a pretty nice drink - however it lacked something special. It was all pretty bright, acidic and citrus'y - with underlying aromas of the gin (Bombay Sapphire).
So we discussed to use the peel of pomelo to enhance the lotus leaf liqueur. However this wasn't enough.
I don't really know anymore how it happened, but suddenly I remembered that Mezcal producer in Mexico are producing a celebratory spirit which is called Mezcal de Pechuga. Pechuga means breast, hence these Mezcals are redistilled with the addition of nuts, fruits and a chicken or turkey breast.
So what could possibly go wrong? We went to our Blue Jade kitchen and asked for a light chicken stock.
We then used the Perlini shaker (as we didn't wanted to use soda water, but just the chicken stock instead) and shook it in the presence of CO2.
And?
Wow - strangely the protein in the stock just gave the drink enough structure and mouth feel, that it made the cocktail very interesting. The chicken stock doesn't really add a lot of aromas (but it smells a bit chicken'y - in the best meaning possible).
This isn’t the finalized drink - we have still to find an impressive presentation (part of it will be for sure a crispy chicken skin). I just had to share this, because it is too crazy to not to share.
Let’s use more chickens in cocktails (or better not)...
Rizki, one of my head bartenders and me were discussing today the cocktail for a competition. He had the brilliant idea to use lotus leaf (which is very vegetal but rather very delicate) - and he also opted for gin and for pomelo.
We discussed to do a lotus leaf liqueur and use "soured pomelo juice" - and the whole drink supposed to be a type of collins.
It turned to be a pretty nice drink - however it lacked something special. It was all pretty bright, acidic and citrus'y - with underlying aromas of the gin (Bombay Sapphire).
So we discussed to use the peel of pomelo to enhance the lotus leaf liqueur. However this wasn't enough.
I don't really know anymore how it happened, but suddenly I remembered that Mezcal producer in Mexico are producing a celebratory spirit which is called Mezcal de Pechuga. Pechuga means breast, hence these Mezcals are redistilled with the addition of nuts, fruits and a chicken or turkey breast.
So what could possibly go wrong? We went to our Blue Jade kitchen and asked for a light chicken stock.
We then used the Perlini shaker (as we didn't wanted to use soda water, but just the chicken stock instead) and shook it in the presence of CO2.
And?
Wow - strangely the protein in the stock just gave the drink enough structure and mouth feel, that it made the cocktail very interesting. The chicken stock doesn't really add a lot of aromas (but it smells a bit chicken'y - in the best meaning possible).
This isn’t the finalized drink - we have still to find an impressive presentation (part of it will be for sure a crispy chicken skin). I just had to share this, because it is too crazy to not to share.
Let’s use more chickens in cocktails (or better not)...
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