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2019 ICA CATIE AWARDS SUBMISSION Innovative Mixology

Pea Blossom Infused Siphon Pot 2019 ICA CATIE AWARDS SUBMISSION Innovative Mixology

Synopsis We love re-inventing classic such as the and tonic by preparing them in fascinating ways. Here, we utilized a siphon pot to infuse natural color and flavor from herbs and flowers into a gin based cocktail. We made it even more intriguing by mixing it at the bar so guests could witness and be amazed by the array of color changes occurring in the glass. This became a showpiece cocktail, and perfect icebreaker, for this exclusive dinner party set in a stunning garden.

Pea Blossom Infused Siphon Pot Cocktail

2019 ICA CATIE AWARDS SUBMISSION Innovative Mixology

Concept

The beverage was designed to engage guests in new and special ways. From the use of the siphon pot, to the color changing properties of the pea blossoms, to the exceptionally nuanced flavors, guests are wowed by something new.

Pea Blossom Infused Siphon Pot Cocktail 2019 ICA CATIE AWARDS SUBMISSION Innovative Mixology

Originality One of the reasons I love this cocktail is that it is a wonderful balance between the established / tested, and the new / innovative. We take classic drinks like the Gin & Tonic, or the Aviation, and we prepare them in new fascinating ways with new methods and new ingredients. The result is simultaneously an exercise in discovery, and the familiar. This juxtaposition height- ens the sense of luxury and invites guests to engage with the process vs simply sipping their go-to drink.

Pea Blossom Infused Siphon Pot Cocktail 2019 ICA CATIE AWARDS SUBMISSION Innovative Mixology

Uniqueness of service style and presentation

This preparation and presentation is designed to start with an immediate visual intrigue to draw the guest in for a closer look and inquiry. As the drink is prepared, the mixologist educates the guests on the unique use of the equipment, the unique properties of the ingredients, and what the final flavor experience will be. We use fire, then ice; glass, then steel. New, then old. Meanwhile the colors are on a roller coaster. The gin starts out clear. It turns deep purple as it infused with the flowers and other aromatics. Next it shifts slightly blue as it hits the minerals of the ice. Finally when the acidic components are introduced, it settles into a soft pink violet.

And all this intrigue before they’ve even tasted it yet! The final glass presented to the guest is engaging, beautiful, and of course, delicious.

Pea Blossom Infused Siphon Pot Cocktail 2019 ICA CATIE AWARDS SUBMISSION Innovative Mixology

Production

Gin (Beehive, Madam Patirini, Alpine, Ooma,and Hammer Spring are our favorites!) is warmed in a non reactive, closed (but not sealed) vessel). The warm gin is then added to the lower chamber of the siphon. The siphon is assembled and heated. As pressure builds, the gin moves to the upper chamber. Pea blossoms (plus violets, rose petals, lavender, lotus, , and other infusions) are introduced. The color extraction begins immediately. Heat is reduced as the gin reaches the max capacity above.

Once the color and aromatics hit the target extraction (~2 minutes), the heat is removed. The liquid immediately begins to cool and the resulting siphon draws it down through the filter into the lower chamber. So far, it’s pretty much like the intended use of the siphon (but with gin instead of water, and flowers instead of coffee grounds).

Pea Blossom Infused Siphon Pot Cocktail 2019 ICA CATIE AWARDS SUBMISSION Innovative Mixology

Production (cont’d)

The gin is of course, warm. It can be chilled on the rocks or in a shaker, but dilution can be more than desired. Hence, we like to always keep multiple siphons in rotation. As soon as the cocktail the guests are watching being made is complete, it’s swapped for one that finished 5-10 minutes earlier. This way guests can see the whole process start to finish, but don’t wait for the cool down period. This little step makes a big difference - the engagement factor of this drink is wonderful, but planning ahead keeps things on pace and constantly involved.

From here, although the guest is still fascinated and asking myriad questions, the bartender’s job becomes routine. Add the gin over ice into a rocks glass with a little and tonic, garnish, and serve. Or shake with and ice and pour straight up in a coupe or martini glass, garnish and serve.

Pea Blossom Infused Siphon Pot Cocktail 2019 ICA CATIE AWARDS SUBMISSION Innovative Mixology

Challenges

For small groups, these can be made a la carte to order, one to four servings at a time. The added preparation time vs most mixed drinks allows the bartender to converse more with guest and educate about the unique processes. For larger groups, mak- ing such an intricate cocktail can be tricky (slow).

We generally keep one or more siphons going continuously, while the final presentation in the glass is delayed until ordered. In these large group settings, we actually post a mixologist at the bar tasked exclusively with answering guests’ questions. This way, guests can still see the intriguing process, those who wish to linger, learn, and converse are free to do so, but the drinks are available with quick response for those who wish a short stop at the bar itself.

Pea Blossom Infused Siphon Pot Cocktail 2019 ICA CATIE AWARDS SUBMISSION Innovative Mixology

A stunning “mock-tail” option

For a mocktail version, we simply infuse a thin glycerin simple syrup just like the gin, and serve in with a lavender lemonade. The purple liquid swirling into the lemonade is always a favorite!

Pea Blossom Infused Siphon Pot Cocktail 2019 ICA CATIE AWARDS SUBMISSION Recipe: Pea Blossom Infused Innovative Mixology Siphon Pot Cocktail NOTE: This recipe encourages experimentation, variety, and a personal touch. You’ll notice Add the upper chamber to the lower chamber and ensure you have a good seal between them. the recipes makes lots of optional suggestions and rarely provides precise measurements. The method is important to understand and takes some practice to perfect. But once you can Apply heat to the lower chamber. lights, sterno cans and other various heat sources can all confidently infuse using the siphon, the potential applications multiply. Have fun with the work fine. The denatured alcohol burners, small butane stoves (like the Sterno jet), and siphon possibilities! specific lamps tend to work best. Start with a med-low heat until the liquid begins to move from the lower pot to the upper. Check your watch or timer at this time. Increase to a med- Ingredients high heat until all (except for the portion below the siphon tube) the liquid has moved up. Decrease the heat to low. Allow to infuse / extract for 2-3 minutes. Remove the heat entirely. Beehive Jackrabbit Gin Butterfly pea blossoms (Since the pea blossoms have a such a quick and intense color impact, As the lower chamber cools, it will create a siphon effect and draw the now infused spir- they are generally a staple for this sort of infusion. However, even these are optional and can it, through the filter, back to the lower chamber. Separate the chambers, discard the spent included or excluded as you see fit). aromatics. You can pour the spirit direct from the siphon or your can decant into a larger container depending on the logistics of your application. Edible flowers as desired (violets, rose petals, orchids, lavender flowers, lotus blossoms, dande- In general, it’s recommended to allow the infused spirit to cool before mixing as a cocktail. lions, hibiscus, elderflower, etc.) Otherwise you may end up with more dilution from melted ice which will throw off your Ginger root (optional) typical mixing ratios. For single servings, this means any one cocktail requires some time to Black, green, and herbal as desired (fruit teas work particularly well) prepare. However for large event settings with a good flow of guests and drink orders, you can keep a rotation of siphons going. As soon as one infusion completes, set it aside and switch to Other aromatics as desired (it’s to experiment here!) a pot that was completed earlier. This way, with a little planning you can create a time lapse effect for the guest - they see the entire process but don’t have to sit during the waiting period. Infuse / Sweeten / Bitter Mix & Serve Prepare your siphon pot. Ensure the filter is properly seated and secured. Ensure the lower chamber is secure in it’s stand / support. Ensure your heat source is ready. You can drop in the The infused gin can be used in practically any gin cocktail recipe. It’s simply now layered with aromatics to the upper chamber at this time. more flavors and is deeply colored instead of clear. One of our favorite applications is as simple as the classic Gin & Tonic. Not only is the G&T absolutely delicious with the extra nuanced Warm the spirit. The siphon infusion process is greatly accelerated if you preheat the spirit. gin. The color changing properties of the pea blossoms (blue / green when basic, purple / blue However, it’s important to not boil off too much of the alcohol which will reduce the infusion when neutral, and pink / purple when acidic) make this particularly fun. Pour the gin over ice level and affect the final cocktail. Sometimes adding a high proof grain spirit to the base spirit (turning it blue), add the tonic and lemon (turning it pink). Enjoy! can compensate for any alcohol loss. However, I find that lightly warming in a closed but not sealed container is sufficient. For example, for small batches I use a tea light candle and a Turkish coffee pot with lid on to warm (not boil) the spirit. It’s also wonderful in a Aviation. Add the gin, Luxardo Maraschino , and ice to a Add the desire spirit amount (based on the number of desired cocktails) into the lower . Shake, strain and serve as normal. Not only is the siphon infused version more chamber of the siphon. Note that most siphons function most reliably when they are ⅔ full or engaging to see prepared, you’ll find the floral elements of this cocktail are far more forward better. Avoid filling the siphon less than halfway, and avoid filling the siphon more than the and bold in the palate. highest indicated capacity. Pea Blossom Infused Siphon Pot Cocktail