Category: Shake
Serving glass: Coupet
Preparation time: 2 days
Ingredients for 8 cocktails:
- For the Gin flavoring
- 480 ml. London dry Gin
- 50 γρ. Kimchi
- For the oleo-saccharum cucumber and green apple
- 700 gr. Kuro Sato sugar
- 600 gr. Cucumber peel
- 200 gr. Green apple slices
- 150 ml green apple liquer
- 15 gr. Citric acid
- For the Methyl Gel
- 1 lt. Water
- 25 gr. Methyl
- 0,7 gr. Xanthan gum
- For the Isomalt Glass
- 250 gr. Isomalt
- Lime zest
- Fruit pepper orange
- 20 ml Natural lemon juice
Instructions:
- For the Gin flavoring
- Place the 2 ingredients together and follow the Cold infusion method for 25 minutes.
- For the oleo-saccharum cucumber and green apple
- Place the Kuro sato, cucumber peels and green apple slices in a jar, seal it and leave it at room temperature for 2 days.
- After 2 days, open the jar and strain.
- Then we take the liquid and put it in a saucepan. Add the liqueur green apple, the citric acid and stir.
- When the citric acid melts, remove the saucepan, allow the mixture to cool and move it to a bottle.
- Place the Kuro sato, cucumber peels and green apple slices in a jar, seal it and leave it at room temperature for 2 days.
- For the Methyl Gel
- Place all the ingredients in the thermomix for 3 minutes at speed 6.
- For the Isomalt Glass
- Place the Isomalt in a small saucepan and heat until it becomes liquid.
- Pour it into a slipat and flavour it with lime zest and orange fruit pepper.
- Put it in a mold and then in the refrigerator.
- Place the Isomalt in a small saucepan and heat until it becomes liquid.
Proportions:
- 60 London dry gin infused with Kinchi
- 40ml Cordial Αγγούρι και πράσινο μήλο
- 20ml Φυσικός χυμός λεμόνι
- 1 splash methyl
Special credits to Kitchandbar.skg for their kind equipment contribution.
