Photo courtesy of H Tasting Lounge
INGREDIENTS:
1 oz Tanduay Silver
½ oz Leblon Cachaça
½ oz verjus
2 tsp jasmine liqueur (see note)
1 tsp Cîroc Coconut
1 tsp violet liqueur or syrup
1 tsp peach liqueur
½ tsp banana leaf infusion (see note)
½ tsp rose hydrosol
½ tsp 3% saline solution
2 dashes Ms. Better’s Lime Leaf Bitters
pineapple foam (see note)
METHOD:
Add all ingredients except foam to a shaker tin full of ice, shake until ice cold and double strain into a coupe. Top with pineapple foam. Serves 1.
To make the jasmine liqueur: Combine 2 tsp (5 g) jasmine tea with 8 oz vodka. Infuse for 24 hours, then strain. Add 8 oz simple syrup, bottle and refrigerate for up to 1 week.
To make the banana leaf infusion: Cover a few banana leaves in overproof white rum and soak for one week. Strain and bottle.
To make the pineapple foam: Combine equal parts fresh pineapple juice and lime juice. Add methylcellulose (stabilizer) or egg white and charge in an ISI canister or whip with frother or immersion blender into a light, airy foam. Use immediately.
—Recipe by Taylor Kare & Gail McPhee, H Tasting Lounge
