Velvet
The Velvet starts with a milk stout base layered with mezcal, apricot brandy and coconut rum, blended with citrus, saline and stabilisers to create a smooth, textured purée. Churned with sparkling wine before serving, it lands creamy and lightly foamed, balancing malt richness with soft smoke and bright fruit.
Preparation for the Velvet Puree.
Ingredients:
- 35g of Milk Stout (Were using Night Cap)
- 10g Mezcal
- 7g Apricot Brandy
- 7g Coconut Rum
- 35g 2:1 Syrup
- 0.15g Ultra-Tex 4
- 0.35g Xantham Gum
- 375µL Saline Solution
- 200µL Citric Solution
- 200µL Malic Solution
All ingredients are measured in grams for accuracy. Solutions are measured using pipettes in microlitres (µL). Also, depending on the Milk Stout balance accordingly. Add all ingredients to a Thermomix or blender, slowly incorporating them as you go. Blend on high until fully combined. Once everything is properly incorporated, the purée is complete.
To build:
40ml of Velvet Puree
80ml of your choice of Sparkling Wine
Add puree and 40mls of sparkling wine first into a mixing vessel, then churn for 5secs or until foams up, add the rest (40ml) of sparkling wine, light churn and pour into a chilled glass (freezer cool) and serve.