To all my regular readers, apologies, I haven’t posted anything for a while. One reason is the far too early eternal departure of my MacBook Pro. Liefe has to go on (in a pandemic without computer....) - but my workhorse always have been my laptop. Anyways - In my social distancing I have been busy - cocktails on a different level. Two of those I will present right here and now. People who know me or read regularly my blog understand, that I am pretty innovative - but I hate to create drinks without context. In fact I believe that most drinks should reference things (and mostly drink categories) people know. On the other side I hate, if people are meddling with drink categories and classic drinks. There is still no Green Apple M@rt1n1 (why don’t you call it cocktail?) or a French M@rt1n1 (or Espresso M@rt1n1 which is an Espresso Vodka) for me! So the margins to do something innovative and creative are very small. But I guess I did it - and if other people would take it on, it coul...
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Today - I just further explored the “green extraction” in infusions: This time I have heated up water and gin up to 65ºC. To the gin I have added basil - to the water tarragon. After an hour or so, the gin (slowly) turned green. Not the green I expected (like before) - and I had to shake it... Hence I guess, the best way is to start with a room temperature liquid (but a hot, preheated sous vide bath). The water didn’t really become green at all (very pale yellow). I still have to try this with room temperature water - but I guess, the extraction doesn’t work with water as medium. The interesting point was, that both infusions gained coloration, when they chilled down in a water bath! I will experiment further with those changes: Starting with room temperature (or maybe even slightly chilled) liquid. Bringing it up to 65ºC and holding it for 2 hours. Chill down again under room temperature (and holding it at this temperature for an extended time). Probably it also wou...