Bitter Élégante

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"The hops in the IPA and the bitterness of the Picon balance beautifully against the Martell Cognac and pineapple." - Rich Woods, aka The Cocktail Guy

    What you need

    Ingredients

    Cocktails for:
    1 person
    • 50 ml
      Martell VS Cognac
    • 25 ml
      IPA Reduction
    • 15 ml
      Pineapple Sherbet
    • 1 tsp
      Amer Picon
    • 1 tsp
      Crème de Mure
    • Garnish: Elegant Orange zest
    • Making the IPA Reduction :
    • Bottle of IPA
    • 100 g
      sugar
    • Making the Pineapple Sherbet :
    • 1250 ml
      Pineapple Juice
    • 2 tsp
      Agar Agar
    • g
      Citric Acid

    Instructions

    • 1Special Equipment For this recipe you’ll require : A non-reactive container i.e. plastic bowl or tupperware Whisk
    • 2Stir all ingredients with cube ice until icy cold.
    • 3Strain into a small martini glass or tulip glass.
    • 4Notes: Amer Picon is a bitter-sweet aperitif. It can be tricky to find but you can pick up this great ingredient at specialist spirit shops or online at The Whiskey Exchange or Amazon.
    • 5Making the IPA Reduction : In the container, add one standard bottle of IPA and whisk to remove the fizz from the beer.
    • 6Once the bubbles have dispersed and the froth has disappeared, add to a pan over a medium heat. Add in 100g sugar and stir until the sugar has dissolved.
    • 7Remove from the heat source and leave to cool.
    • 8Making the Pineapple Sherbet : This is great and is essentially a clarified juice. The clarification intensifies the flavours and leaves you with a silky, insanely rich, mouth tingling liquid.
    • 9Over a medium-high heat add 750ml of quality pineapple juice. Once heated, add in 1-2 tea spoons of Agar Agar. Stir until dissolved.
    • 10Whilst still warm add the remaining 500ml of pineapple juice, mix and immediately transfer the entire juice to a non-reactive container, seal and place in the freezer for 4-5hrs or until the mix is solid.
    • 11Once frozen, remove from the freezer and place the frozen juice in a large sieve lined with a tea cloth. Over the next couple of hours, you will see the clear juice dripping through as the block defrosts – the cloth will hold back the fibrous material by the aid of the Agar Agar, which is a gelling agent.
    • 12Collect the now clear juice and weigh. Add the equivalent of 0.1% of citric acid to the mix – i.e. if your clear juice weighs 500g use 0.5g of citric acid. Sweeten to taste.
    • 13Note: You can buy edible citric acid from Asian Foodstores, Lakeland, Wilkinsons and some online retails such as Tesco Direct.
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