Negroni Bianco Sgroppino
The Classic Negroni made with white bitters , carbonated and poured over Campari grapefruit granita
For the Campari Granita:
1/2 cup Campari
3 cups strained ruby grapefruit juice
3/4 cup of sugar
1/2 oz rosewater
1/4 oz vanilla extract
Add grapefruit juice and sugar to pan and set on heat to dissolve sugar, add to Campari, rosewater and vanilla and stir. Allow to chill before pouring into a metal container that you will then set in the freezer. Every couple of hours you will need to stir the freezing mix to stop ice crystals from forming . When set, cover top with a sheet of parchment paper to protect from freezer burn.
for the Negroni Bianco:
6 oz Aviation gin
6 oz Tempus Fugit Gran Classico
6 oz Dolin blanc vermouth
add everything to a pitcher with a scoop of ice and stir to chill and dilute . Pour into either an ISI gun or a Twist and Sparkle contraption and charge with one CO2 gas charger.
With all your components ready and your glasses nice and frosty, get an ice cream scoop and portion out a generous scoop of the Campari granita into Coupe glasses, pour over the carbonated Negroni Bianco and garnish with a twist of grapefruit peel.
Negroni jello shots and Campari Dust Pixy Stix (or lines depending on your mindset)
For the Jello shots ( you will need to do this in stages giving one layer time to fully set before adding second layer)
1 x 7 gram packet of Knox gelatin
1/3 cup of Aviation gin
2/3 cup of lemon lime soda
1 tablespoon cane sugar
1/4 oz rosewater
1 x 7 gram packet Knox gelatin powder
1/3 cup Campari
1/3 cup sweet vermouth
1/3 cup orange juice
Add gin+rosewater / Campari to a small bowl with the packet of gelatin powder, stir and allow to dissolve for 1 minute, meanwhile in a pan add your lemon lime soda/sweet vermouth+OJ to the heat and heat up to just before simmering. Take off and add lemon lime soda to gin rosewater and vermouth OJ mix to Campari. Stir to incorporate and fully dissolve the gelatin powder, add sugar and stir again dissolving sugar. Let sit for 3-4 minutes then pour into silicone ice cube trays from Cocktail Kingdom filling up to the half way line. Let sit for few minutes then place in the fridge for 3 hours to let fully set. When set repeat with second layer. To extract from tray, warm up a small palette knife with hot water and run around the edges of each cube, gently coax out and , depending on your mood, either gobble up or arrange neatly on serving tray .
For Campari Dust
1 cup Campari
1 cup powdered sugar
mix together well to dissolve sugar, I found its quicker to get absolutely all the lumps out if your sieve your sugar first. Add the slurry to a heavy bottomed pan and set onto a medium heat, this part takes some patience since you have to stand and stir the mix whilst it slowly evaporates down to a paste. Once pasty, take off heat and quickly spread out onto a silpat lines baking sheet ,spreading evenly with your trusty palette knife. Add to a very low oven and let it dehydrate over night. Once dry add to your blender and wazz it until it resembles a fine pink powder. Store in airtight container with silicone packets to stop it from clumping . Slurp up through straws, add to your ice cream, milk shakes, sours etc.
Barefoot in the grass
1 1/2 oz Irish whiskey
1 oz sorrel juice
3/4 oz St.Germain
1/4 oz fresh yuzu juice ( sub lemon if you cant find, I get at a Japanese market)
1/4 oz simple syrup (1:1 ratio sugar to water)
3/4 Floc de Gascogne ( an aperitif wine, use Lillet blanc in a pinch)
1 oz egg white
Add everything to your Boston shaker and dry shake without ice for 10-15 seconds. Add 4 ice cubes and shake again for 25 seconds. Strain into a chilled ice filled Old Fashioned glass and spoon over the egg white meringue. Garnish with wood sorrel leaves if you can find them if no baby arugula looks just as pretty.
1 oz Del Maguey Pechuga mezcal
1 oz scotch such as Balvenie or Auchentoshen
3/4 oz lemon juice
3/4 oz agave
1 oz cocchi americano
4 cucumber slices for muddling
pinch of maldon smoked salt
pinch of fresh black pepper
Add everything to your shaker and shake with 5 ice cubes for 25 seconds. Strain into a chilled old fashioned glass filled with one big rock of ice, sprinkle over the S&P and garnish with fennel frond or cucumber slices.
Little Oge Flynn
for the drink:
1 1/2 oz of Irish whisky infused with Ibara chocolate ( I used one wafer or tablet per 1 bottle of whisky, you need to break it up and let it sit and ruminate for at least a week, lucky for me the impatient one I sous vide mine at 55 degrees for an hour and a half to get a good amount of flavor)
2 of good quality piping hot coffee or espresso, espresso is my favorite it has less acid and more flavor
3/4 oz cinnamon simple syrup ( Vietnamese or Saigon is fuller and more intoxicating in my opinion) 1 tablespoon per 3 cups of 1:1 simple , needs to be added when the simple syrup is hot
4 dashes Miracle Mile Chocolate Chilli bitters
1 dash of vanilla extract
1/2 oz Pedro Ximinez PX sherry ( the raisins in this and the chocolate are beautiful together)
for the milk foam:
in your ISI gun add all ingredients and charge with one NO2 canister
8 oz of skim milk ( or buttermilk)
1/4 oz vanilla extract
3 oz of egg whites
1 oz 1:1 simple syrup
Assemble your ingredients in a shaking tin stir a couple of times and pour into your warmed glass or vessel of choice , top with a generous cloud of milk foam and shaved dark chocolate, garnish with cinnamon stick.
Chill-dren of the revolution
Ok , so this one takes some time to prep but once its done and presuming you made a batch it will last in the fridge for about a week.
1 silicone ice cube mold (1 ” cube size)
1/2 cup chilled mint tea
1/4 cup fresh lemon juice
1/4 cup of ginger juice
1 cup fresh apple juice
1/2 teaspoon cayenne pepper
1 teaspoon fresh ground black pepper
1/2 teaspoon vietnamese cinnamon powder
3 capsules Rhodiola Rosea, open up and just use the powder
1 teaspoon agar agar powder
2 tablespoons agave nectar ( sweeten to your taste)
put everything together into a saucepan except for the agar and the Rhodiola powder, bring to a simmer and whisk in the agar agar, whisking for a couple of minutes to makes sure there are no lumps.
meanwhile have the silicone ice tray mold sprayed with veggie oil ( wiping out the excess with a paper towel) this helps release the cubes when ready.
take mix of the heat and add the agave nectar, stirring it in, cool slightly before whisking in the Rhodiola, again make sure there are no lumps or clusters, you want to make sure it dissolves fully.
pour into prepared mold and let set in fridge for about 1/2 an hour or longer if you can wait that long.
for the drink, take 3 cubes and put into a cup or heat resistant glass, add lemon wheels or a twist, a couple of cloves and another twist of fresh black pepper. Pour over a cup of boiling water, the cubes will dissolve . Stir and enjoy the aromas hitting your senses.
Great stress reliever, mood enhancer, energy booster, helps your brain rebalance all the good brain chemicals such as seratonin and endorphins.
1/2 oz simple syrup
1/2 oz cardamaro amaro
1/2 oz lemon juice
6 opal basil leaves for muddling and basil buds for garnish
Shake over ice (about 5 cubes) for 25 seconds, strain into a chilled ice filled glass and top with your bubbles, garnish with a few basil buds