E11EVEN Vodka Project Cocktail

The E11EVEN Vodka Project inspires top bartenders

From our Chilled 100 Bartenders group to create show-stopping cocktails with this ultra-premium, highly purified spirit distilled from 100% Florida-grown non-GMO corn. The luxurious liquid is made with no carbs, no sugar, and is noticeably clean with subtle citrus notes making it perfect in easy-to-drink, easy-to-mix recipes.

 

Paul Compagnon of Jacksonville expertly created two cocktails, one made with a few easy-to-mix ingredients and the other with more complex ingredients including a rosé saffron reduction and clarified orange juice.

 

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E11eventh Hour

Ingredients:

• 2 oz E11even Vodka
• 1/2 oz lemon juice
• 1/2 oz lime juice
• 1/4 oz simple syrup
• 10 blueberries
• Barspoon fresh ground ginger
• Soda water (to top)

Preparation: Combine ingredients in a shake with ice. Shake and dump (no strain) into a Collins glass with ice. Garnish with blueberries and ginger slice.

 

 

Excess to E11even

Ingredients:

• 1 1/2 oz E11even Vodka
• 1/2 oz clarified orange juice*
• 1 oz rosé saffron reduction*
• San Pellegrino float

Preparation: Clarification of Orange juice taken directly from Spinzall manual pg 28 “Maximum continuous run: At least 2 gallons, possibly more. Yield: Greater than 90% juice. Batch spin time: 10-15 minutes. Clarified citrus juices are great for carbonation. Clarified lemon and lime juice taste very much like cloudy lemon and lime but won’t ruin the carbonation of a drink. Clarified grapefruit juice tastes less bitter than regular grapefruit juice. Pink grapefruit juice clarifies to yellow. Clarified orange juice tastes rather bland on its own, but is delicious carbonated, turned into a cordial or fermented into a dry “beer.” The leftover pulp can be used as a bittering agent.

 

*Clarified orange juice

Juice as normal and strain out pulp with a strainer.

For every 1 liter of juice:

1. Add 2-4 ml Pectinex Ultra SP-L and 2 ml Kieselsol then stir and wait 15 minutes. Juice that is room temperature will have better results than cold juice (due to the enzymes).

2. Add 2 ml Chitosan then stir and wait 15 minutes.

3. Add 2 ml Kieselsol then either spin immediately or wait. If you are spinning in Batch Mode, there is no need to wait. If you are using Continuous Mode, the longer you wait the clearer the product will be. 15-30 minutes is usually sufficient.

4. For Continuous Mode, set up your Spinzall and start it with an empty rotor. Once the rotor nears full speed begin pumping juice into the rotor at 150 ml/min for 3 minutes. Starting this way partially fills the rotor and floats any air-filled particles out of the finished juice. Turn the pump speed down to around 80 ml/min. Juice should start pouring out of the Spinzall within a minute. This pump speed produces 1 liter every 12.5 minutes. You may be able to pump faster, or you may have to slow down. If the juice starts clouding slightly, stop the pump for 30 seconds, and then start it again at a slower speed.

5. After you are done pumping, run the rotor for an additional 5 minutes before stopping the cycle and straining the product in the rotor through a fine strainer.

 

**Reduction of rosé with saffron

Ingredients:

• 1 bottle rosé (750 ml)
• 1 cup of sugar

Preparation: Bring bubbles to a boil. Add sugar. Stir until sugar combines and goes clear. Reduce contents by half. Take off heat allow to cool briefly (5 mins max) add a healthy pinch of saffron strands. Strain all after 10 to 15 minutes.