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.
