TEXTURES, DENSITIES & SENSATIONS
Step 1
Ginger Julep
2 · dashes of Peach Bitters
6 · Mint Leaves
1/2 oz · Simple Syrup
1/6 · Lime
3/4 oz · Domaine de Canton
1 1/2 oz · Woodford Reserve
With a muddler press gently the piece of lime and mint to release the oil from the skin of the lim and from the mint leaves. Add all the other ingredients in mixing glass, add ice, shake and double strain with a hawthorn strainer and a bar chinois into a special cocktail glass.
Step 2
3 · Organic Red Rose Petals
1/2 oz · the liquid chef Rose Syrup
3/4 oz · Lime Juice
1 1/2 oz · Aloe Juice (drink)
3/4 oz · Chambord
1 1/2 oz · Herradura Tequila Blanco
Put all the ingredients in a blender then add about 1-1 1/2 cups of ice, blend and with a bar spoon layer onto the Ginger Julep cocktail.
Step 3
Pastis Espuma
2 oz · Pineapple Juice
6 oz · Cantaloupe Juice
1 1/2 oz · Lime Juice
1 1/2 oz · The Liquid Chef Lemon Grass-Aloe Syrup
1 oz · Pastis
2 tsp · Granulated Soy Lecithin
1/2 tsp · Stabilizer
1/2 oz · Xantham Gum
Pour all the ingredients in a container then blend with an immersion blender until all ingredients are liquified and well intergrated. Next pour into an ISI Whip Cream Canister, cover and add two nitrous cartridges (cream chargers)
Step 4
Hibiscus-Salt Air Bubbles
2 tsp · The Liquid Chef Hibisbus-Rose Salt
3 oz · Lime Juice
3/4 oz · The Liquid Chef Hibiscus Syrup
6 oz · Filter Water (bottle)
3/4 oz · Domaine de Canton
1/2 oz · Chambord
2 tsp · Granulated Soy Lecithin
1/4 tsp · Stabilizer
Pour all the ingredients in container then blend with an immersion blender all the ingredients until well integrated then allow the air to go in by positioning half of the immersion blender head out of the liquid. With a bar spoon place the aire on top of the Espuma and we are done.
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