Inspired by the natural world, and creating balance between your life behind the bar and getting lost in nature.
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1.5 oz Bombay Sapphire Gin
0.5 oz Martini Rubino
0.75 oz Caramelized Curaçao*
0.25 oz Soured Maple Water**
3 dashes Amer Kebek Wild Mushroom Bitters
Add all ingredients into a mixing tin, stir until chilled and diluted. Aerate by pouring liquid into another vessel from a higher elevation. Pour into double walled rocks glass or glass coffee mug over a clear cube. Garnish with a Charred Cedar Mezcal Mist*** and a Blue Spirulina Coral Tuile****
*CARAMELIZED CURAÇAO: Take a sealed 750 ml bottle of Pierre Ferrand Dry Curaçao and place it in a sous vide bath at 75 degrees for 3 days. The sugars will caramelize leaving you with a more decadent flavoured curaçao.
**SOURED MAPLE WATER
950 mL Maple Water
25 g Citric Acid Powder
35 g Tartaric Acid Powder
Stir all ingredients together until the powders dissolve into the maple water
***CHARRED CEDAR MESCAL MIST
100 ml Koch Espadin Mescal
50 ml Bombay Sapphire
15 g Food Safe charred cedar strips
Infuse all ingredients together for 24 hours at room temperature. Transfer to a spritz bottle.
****BLUE SPIRULINA CORAL TUILE
90 mL of water
10g all purpose flour
1g blue spirulina
0.25g salt
0.25g sugar
125 g coconut oil
Create a batter with everything except the coconut oil. Add 1 tbsp of coconut oil to a pan, get it really hot and cook the batter into a tuile. Rest tuiles on paper towel and store gently in a sealed container at room temperature.
