Greetings! In today's episode, I am tasting Anders' & Kevin's unique cocktail creation. I chose 3 unique ingredients and challenged them to make a cocktail showcasing the ingredients. The fun thing about all this is that they did not know what the other person was creating... until today! So for the first time, we all get to see what they both came up with. This is no cocktail competition, instead is a collaboration, we get to see how 2 different bartenders interpret 3 ingredients differently and we get to see their personal style within their cocktails.
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Thanks Anders & Kevin Kos for this amazing collaboration. Learn how to make their cocktails here. And don't forget to subscribe:
Anders Channel: • A New Cocktail To Know...
Kevin's Channel: • Mezcal Summer Sipper |...
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Cocktail recipes:
DAHLIA CUP
2oz chamomile-infused Cocchi Americano
.5oz Drambuie
Mezcal rinse (~3 spritzes, until glass is coated or rinse and dump)
Top with lemon oil
CHAMOMILE-INFUSED COCCHI AMERICANO
375ml Cocchi Americano
5g dried chamomile flowers
- Add chamomile to Cocchi Americano (room temp)
- Stir to incorporate
- Allow to steep at room temperature for 1 hour
- Filter through fine strainer (I used a coffee filter)
- Store in fridge
CHALOMA
1.5oz (45ml) mezcal Vida
.75oz (22,5 ml) clarified lemon juice
.75oz (22,5 ml) triple syrup
a drop of saline solution (20g of salt dissolved in 80g of water)
top up with carbonized chamomile tea
Coat your highball glass with Lemon Powder Salt.
Clarified Lemon juice with grapefruit:
In 200 ml (6.7 oz) of squeezed lemon juice add 15g of grapefruit peel (with white pith removed) and blend it until peels are fully blended. Pour 50ml of juice into the pot and add 0.4g of Agar Agar. Start heating and often stir until agar is fully hydrated. Watch out so you don’t add too much heat to the juice. After you hydrated agar, pour the remaining juice into the heated one and stir well. After that put the juice in the freezer or ice bath so the juice forms into a gel. After that strain, it through a cheesecloth to get a clarified lemon juice with the acidity of the lemon and the taste of the grapefruit.
Tripple syrup:
Combine 1 part simple syrup, ½ a part agave syrup, and ¼ part honey syrup.
Lemon powder
Use lemon peels from juicing the lemons (with white parts removed) and dehydrate them in a dehydrator. 3h on 70°C or 158°F should be enough. After you have fully dehydrated peels, you can crush them with mortar and pestle. You can also use a coffee/spice grinder too.
Chamomile soda:
In 500ml of boiling water add 2.5g of chamomile tea. Cover and let it sit for 5 minutes. Strain it through a cheesecloth or coffee filter so you get rid of all small parts of chamomile. Put it in the fridge and chill it well. After that carbonize it.
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