Modern Twist

Time-tested classic cocktails, revered by generations of satisfied guests, hold an unparalleled allure. Yet, bartenders continually seek innovative approaches to infuse contemporary flair into these beloved classics, capturing the essence of modernity. Consider experimenting with caper spirit, coconut fatwash, or blending Campari with tahini paste for a refreshing twist on tradition.

Crest-Paloma

Ingredients:

• 30 ml Jägermeister Scharf
• 25 ml grapefruit cordial
• 10 ml caper spirit
• 3 ml elderflower syrup
• 3 ml agave syrup (1:1)
• 5 dashes of celery bitters
• 5 dashes of brine (20% salt solution)
• 90 ml soda water

Caper Spirit Recipe:

Ingredients:

• 700 ml vodka
• 100 g capers

Instructions:

1. Combine the vodka and capers in a thermomixer.
2. Blend on high speed for one minute.
3. Strain the mixture through a fine sieve.
4. Transfer the liquid into a flask and distill in a low vacuum setup.

Method:

1. Build the cocktail in a highball glass.
2. Add Jägermeister Scharf, grapefruit cordial, caper spirit, elderflower syrup, agave syrup, celery bitters, and brine into the glass.
3. Fill the glass with ice.
4. Top up with soda water.
5. Stir gently to combine.

Garnish:

• Grapefruit wedge

Gul-Gimlet

Ingredients:

• 20 ml Mount Gay XO coconut fatwash
• 15 ml lime-citrus cordial
• 10 ml Clementine liqueur
• 5 ml apple eau de vie
• 3 ml poppy liqueur
• 3 ml simple syrup (1:1)
• 1 splash of 20% saline solution

Mount Gay Coconut Fatwash Recipe:

Ingredients:

• 700 ml Mount Gay XO
• 250 g coconut oil

Instructions:

1. Combine the rum and coconut oil in a pan.
2. Heat until the oil melts and mixes with the rum.
3. Pour the mixture into a container and store it in the freezer overnight.
4. The next day, remove and separate the frozen fat.
5. Strain the mixture through cheesecloth.

Method:

1. Stir the Mount Gay XO coconut fatwash, lime-citrus cordial, Clementine liqueur, apple eau de vie, poppy liqueur, simple syrup, and saline solution in a mixing glass.
2. Strain into a teacup.

Garnish:

• None

Se-Negroni

Ingredients:

• 300 ml gin
• 600 ml *Milano Torino Sesame Tahini
• 400 ml almond milk (higher fat)
• 250 ml Mantra Tea
• 200 ml fresh grapefruit juice
• 100 ml lime juice
• 20 drops of 20% salt solution

Milano Torino Sesame Tahini Recipe:

Ingredients:

• 500 ml Campari
• 500 ml sweet vermouth
• 100 g sesame tahini paste

Instructions:

1. Combine Campari, sweet vermouth, and sesame tahini paste in a sous-vide bag.
2. Seal the bag and sous-vide at 61.4 degrees Celsius.
3. After sous-vide, strain the mixture through cheesecloth.

Method:

1. Prepare the *Milano Torino Sesame Tahini mix as instructed above.
2. In a large bowl or container, combine the gin, *Milano Torino Sesame Tahini mix, almond milk, Mantra Tea, grapefruit juice, lime juice, and salt solution.
3. Allow the mixture to curdle and clarify (milk punch process).
4. Once clarified, strain the mixture through cheesecloth to remove solids.

Glass:

• Old Fashioned glass

Garnish:

• Black sesame seeds

Dex Daiquiri

Ingredients:

• 45 ml Zacapa rum
• 25 ml pineapple cordial
• 5 ml Bentianna
• 2 dashes of Angostura bitters
• 1 dash of Walnut bitters
• 1 dash of Palo Santo tincture
• 5 drops of Champagne Acid

Method:

1. Stir the Zacapa rum, pineapple cordial, Bentianna, Angostura bitters, Walnut bitters, Palo Santo tincture, and Champagne Acid in a mixing glass with ice.
2. Strain into a coupe glass.

Glass:

• Coupe

Garnish:

• Pineapple wedge or twist