Dry tai
En Mai Tai fra COLLAGE COCKTAIL BAR som skulle være en Dry Martini. Til utseende en Dry Martini, men med alle de friske sitrusnotene fra Mai Tai. Intet er som det virker – selv den klassiske Dry Martini-oliven er faktisk en sfærisering av pistasj og mandel.
Alginate Bad
Procedure
- Mix both ingredients with a blender.
- Leave to stand for at least 2 hours.
Sfærisk Beholder væske
Procedure
- Mix all the ingredients with a blender.
- Reserve.
Pistasj Sfære
Procedure
- Mix all the ingredients with a blender.
- Fill a 5mL hemisphere mould with the mixture. Freeze.
- Heat the Alginate bath slightly and place the frozen spheres in it.
- Leave for 4 minutes, remove from the bath and rinse in filtered water.
- Store in an airtight container with the liquid to contain the spherifications. Keep in the fridge.
Final Cocktail
Ingredients
| 20 ml |
Jamaican Rum Kingston white |
| 5 ml |
Rum Savanna Herr |
| 25 ml |
Rum Trois Rivières CO |
| 25 ml |
Supasawa |
| 10 ml |
TPT Syrup |
| 15 ml |
Cointreau |
| 4 dråper |
almond extract |
| 2 stryk |
bitter grapefruit |
| – |
spray Oloroso |
| – |
limeskall |
Procedure
- Put all the ingredients except the Oloroso in a mixing glass with ice cubes.
- Stir and cool to the optimal temperature.
- Rinse the previously cooled glass with Oloroso wine and discard.
- Strain the liquid into the glass.
- Gently pour a pistachio spherification into the bottom of the glass.
- Flavour the top of the cocktail with lime peel and discard.