4 cl Manchego Fallen Pony
1 cl Charlene McGee Empirical Spirits
2.5 cl Caramel Tea Vermouth
1 cl Cherry Vinegar
0.5 cl Gomme Syrup
Method: Stirred
Glassware: Coupe
Garnish: Cherry vinegar pickled fig leaf
Serve with Manchego cheese and quince paste as an after dinner serve.
Subrecipe for Manchego Fallen Pony
Mix 1 liter of Fallen Pony and 100 grams of Manchego Cheese in a vacuum bag and cook sous-vide for 4 hours at 60 °C. Once cooked freeze to solidify fats and strain through Superbag filter. Bottle and refrigerate.
Subrecipe for Caramel Tea Vermouth
Add 2 liters of Sweet Italian Vermouth and 40 grams of Caramel Tea to a vacuum bag and cook sous-vide for 4 hours at 45 °C. Strain, bottle, and refrigerate.
Subrecipe for Cherry Vinegar
800 ml Apple Cider Vinegar
800 ml Honey Water 1:1
200 ml Water
100 ml Cherry Liqueur
600 ml Sour Cherry Juice
300 gr Fresh Cherries
10 gr Fresh Thyme*
Method
Add all ingredients to jar and let rest for 2 to 3 days. *Remove Thyme after 1 day. Strain and bottle.
Subrecipe for Gomme Syrup
Combine 500 grams of raw sugar and 15 grams of Arabic gum. Once Sugar and Arabic gum is mixed in together, pour in 500 milliliters of filtered water and place on high heat stirring regularly until sugar is dissolved. Bottle and refrigerate.
Inspiration
Mainly inspired by the innovative Empirical Spirits in Copenhagen, in particular their Fallen Pony and Charlene McGee blends. Further source of inspiration is the pairing of Manchego and quince.
Image: ©Jana Ensof
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