Here’s the final instalment in the How To series of videos from Charlie Parker’s, in which we look at a collection of delicious and innovative creations that are the brainchilds of the extremely talented duo Toby Marshall and Sam Egerton.
Here, Sam Egerton demonstrates through his Tomato Bush & Strawberry Boulevardier how Charlie Parker’s explores experiential and emotive drinks concepts within their menu.
For more videos like this, visit www.the-blend.com.au.
Watch the video below and check out the specs beneath.
Jim Beam Double Tomato Bush & Strawberry Boulevardier
- 40ml tomato bush boulevardier
- 40ml strawberry boulevardier
Stir over ice and serve up. Garnish with strawberry & tomato leather.
Strawberry & Tomato Bush Bourbon:
- 100g Tomatoes sliced – separate truss
- 100g Strawberries sliced
Dehydrate for 24 hours. Sous Vide individually with:
- 400ml Jim Beam Double Oak
- 200ml Antica Formula
- 200ml Campari
Sous Vide 60°C for 60 minutes. Strain off liquid and add tomato truss in vacuum bag and flash infuse with Vacuum Chamber. Blitz remaining strawberry & tomato pulp. Lay out flat on baking paper & dehydrate for 8 hours.