Balsamic, tropical, harmonious
Bar: Bar Antoine, London
Menu: The Ikigai Menu
Recipe: Michele Lombardi
Ingredients:
35ml Haku vodka
15ml Green shiso Ilegal Joven
7.5ml Sudachi juice
15ml Muyu Vetiver
15ml Pineapple extraction
7.5ml Rinomato bianco
For Pineapple extraction:
1kg of chopped Pineapple (without the skin)
30g Natsuc (birch wood extract)
Garnish: Hana hojiso flower / black lemon powder / green shiso leaf
Method:
Green Shiso Ilegal Joven:
Preheat a water bath with a sous vide roner to 52 degrees. Place all the ingredients in a medium vacuum bag and seal (70cl Ilegal Joven mezcal and six green shiso leaves), then place the vacuum bag in the water bath and leave to cook for 2 hours. Remove from the water bath and set aside to cool. Strain the infusion through a coffee filter. Decant into a bottle and store in the fridge until required.
Pineapple extraction:
Add the ingredients into a vacuum bag and place it in a steamer for 2 hours at 83C. Strain the extraction with a chinois, and let the mixture cool (you can use a kitchen chill blaster).
To Finish:
Add all ingredients into a shaker with ice
Shake
Serve in an old-fashioned style glass over ice.
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