Spice of Life
Cocktail by Keath Stewart
Ingredients:
1.5oz Mango Shotta
1oz Acid-adjusted Papaya Juice
0.75oz Kiwi Juice
0.5oz Ceylon Cinnamon & Turbinado Syrup
0.5oz Nutmeg-infused Dry Vermouth
Preparation:
Acid adjust Papaya Juice by adding 2.5grams of citric acid to 100ml of Papaya Juice. Blend together for 3 minutes for citric acid to fully dissolve.
Boil 4 cups of water, then add 4 cups of turbinado sugar and 6 sticks of ceylon cinnamon. Reduce to a simmer and stir constantly until sugar is dissolved then allow syrup and cinnamon sticks to sit until cool. Afterwards fine strain through a chinois and bottle.
Infused Dry Vermouth with Nutmeg by adding 2 kernels of nutmeg, chopped into quarters, to a bottle of Dry Vermouth and then allowing to infuse in a fridge over a two day period.
Juice Kiwis with a macerating juicer and then refrigerate, fine strain any pulp out.
Garnish:
Watermelon Slice (Golden Watermelon not necessary)
Glassware:
Perigord Coupe or Collins
Firestarter
Shooter by Keath Stewart
Ingredients:
1oz MangoShotta
0.5oz Acid-adjusted Carrot Juice
2 atomizer sprays of Absinthe
Preparation:
Acid adjust carrot juice with 2 grams of tartaric acid per 100ml of carrot juice. Blend together for 3 minutes to ensure tartaric acid is fully dissolved within the mixture.
Fill atomizer with absinthe and spray twice into cocktail tin before shaking.
Garnish:
Tajin Rim
Glassware:
Shot Glass
