6 cl Amalfi Mezcal (Mezcal aromatized with Amalfi Lemon)
2 cl Italicus Bergamot
3 cl Lime Juice
3 Bar Spoons Oleo Saccharum (Lime/Lemon/Grapefruit)
2 Dashes Cardamom Bitter
Method: Stirred and served with crushed ice
Glassware: Ceramic mug
Decoration: Lemon twist and mint sprig
Subrecipe for Amalfi Mezcal
£Take the zest of two Amalfi lemons. Together with a bottle of Mezcal, vacuum-cook it sous-vide at 55°C for 6 hours. As Amalfi lemons have fewer bitter notes than ordinary lemons, it is no problem to sous-vide cook them. If you do not have a sous-vide cooker, macerate the zest at room temperature for 24 hours.
Subrecipe for Oleo Saccharum
Take the zest of 3 lemons, 2 limes, and 1 grapefruit. Make sure to remove the white piths from the peel. Use unwaxed fruit if possible and wash under hot water. Place in a bag together with 500 grams of sugar and vacuum seal. Let rest for 3 days. In that time, the sugar draws out the essential oils from the zests. After 3 days, discard zests and use the sugar in your recipes.
Image: ©Steven Kohl
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