Amalfi
Ingredients
15ml Grappa
20ml Limoncello
10ml Lemon cordial*
70ml Soda water
Top with salted Limoncello foam*
Garnish – Salt flakes and lemon twist
Glass – Old Fashioned
Ice – Block ice
HOUSEMADE INGREDIENTS
Lemon cordial recipe*
(Makes approx 1L)
45g Lemon peels (remove as much pith as possible)
600g White caster sugar
600ml Water
16g Malic acid
12g Citric acid
- Add peels, water and sugar to a pot
- Bring to boil then simmer for 15min
- Take off heat and allow to cool
- Add acids and strain
- Bottle refrigerate for up to two weeks
Salted Limoncello foam recipe*
(Makes approx 1L in cream charger)
185ml Limoncello
185ml Lemon cordial
185ml Blue Curacao
6g Sea salt flake
0.6g Xanthan gum
450ml Egg white/aqua faba
- Hydrate Xanthan gum with a splash of hot water
- Add all ingredients to Xanthan gum and blend until completely combined (no lumps)
- Add to cream canister
- Charge twice with No2 cream bulb
- Refrigerate for up to four days.
Method
- Mix together and carbonate the drink with Co2 3x to create tight bubbles.
- Pour over the block of ice.
- Top with foam.
Milano
Ingredients
20ml Cacao-infused Reposado Tequila*
20ml 78 Degree bitter orange
20ml Sweet Vermouth blend (3:Cinzano 2:Punt E Mez 1:Cynar)
15ml Strawberry syrup*
20ml Lemon juice
15ml Egg white or aqua faba
Garnish: Harp stencil with beetroot and strawberry powder
Glass: Short Rocks
Ice: rough cut block
HOUSEMADE INGREDIENTS
Cacao-infused Reposado Tequila*
(Makes 700ml)
700ml Reposado tequila
30g Cacao nibs
- Add ingredients to vacuum-sealed bag or bottle
- Sous vide for two hours at 68°C
- Strain out cacao nibs and bottle
Strawberry syrup*
(Makes approx 1L)
250g Fresh strawberries
530g Caster sugar
400ml Water
1 g Salt
- Add all ingredients to a pot
- Bring to boil, then down to a simmer for 15min, stirring occasionally
- Once cooled, strain.
Method
- Mix together then dry and wet shake.
- Double strain and serve.