CARIBBEAN CLARIDGE

Cocktails with high alcoholic strength are not always liked or designed for all audiences, often we need to make a version or add a complement to make them fit in more palate profiles.

In this case, by making an apricot spherical to be eaten before the first sip of the cocktail, we generate a film on the palate so that the first impact of the Claridge is less and the perception in the mouth is much more pleasant.

Ingredients
Base Töufood Algïnate :
1000 g mineral water
5 gr. Töufood Algïnate

Procedure
1. Blend the water with the Algïnate in a blender until it is completely dissolved and strain.

2. Leave to rest in a container for 24 hours in the fridge to allow it to lose the incorporated air.

3. Keep refrigerated until ready for use.

Spherical apricot base :
150 g apricot
50 g water
2 gr Töufood Glücocal

Dissolve the Töufood Glücocal in the water with the aid of a hand whisk, trying not to incorporate too much air.

2. Add the apricot pulp to this mixture, avoiding adding any more air.

3. Leave to rest for 24 hours in the chamber to lose the air before making the sphericals.

Spherical apricot :
200 gr. Spherical apricot base
1000 gr. Base Töufood Algïnate
1000 g mineral water

Place the Töufood Algïnate Base in an airtight container with a depth of 8 cm.

2. With the 15 ml spoon. take the apricot spherical Base, clean the outside of the spoon well with paper and pour the mixture into the Algïnate Base getting a round shape.

3. Leave the ball in the Töufood Algïnate Base for 1 minute.

4. Invert the spherical ball with the help of a spoon and leave it submerged for another 1 minute.

5. Remove from the Algïnate with the hole spoon and transfer to a similar container with mineral water to clean it.

6. Finally transfer to an airtight container with a preservative or to the next step no later than 5 minutes.

Orejones Apricot :
25 Apricot sphericals
2000 gr. White sugar

1. Put 2 kg of sugar in the bottom of a gastronorm 1/2 bowl, place the sphericals, drained of water, on top of the sugar and cover with the rest of the sugar.

2. Leave to cure for 2 hours. 30 min.

3. To remove the sugar, introduce 400 ml. of water in the container so that the sugar can be removed and the dried apricot can be extracted.

4. Wipe lightly with water to remove any external sugar that may have adhered.

5. Store in an airtight container until ready to serve.

Gin Coconut FW :
400 gr. Gin London dry
80 g coconut oil

1. In a bowl, measure and serve all the ingredients. With the help of a whisk, mix them well.

2. Leave the mixture for 24 hours in a place where the temperature is around 28º to 32º C.

3. Once the time has elapsed, place it in the freezer for about 4 hours.

4. After this time, remove the solidified oil fractions with a spoon. Filter with the help of a V60 coffee machine to remove any impurities.

5. Bottling for service.

Martini Dry coriander CC :
400 gr. Martini Dry
90 g coriander leaves

1. Place the ingredients of the recipe in a vacuum bag, seal it with a
100% vacuum machine with liquid programme. Once the bag is closed, store in the refrigerator for 24 hours.

2. After the time has elapsed, open the vacuum bag and filter through a fine sieve to separate the resulting liquid.

3. Bottling for service. Keep refrigerated.

Final cocktail

1 service :
50 ml. Gin Coconut FW
50 ml. Martini Dry Coriander CC
35 ml. Ceylon Arrack
35 ml. Triple Sec
1 unit Salt crystal
0.5 g orange zest

1. Measure and pour all the ingredients into a chilled mixing glass.
Stir until the mixture cools.

2. Filter the result into a pre-chilled cocktail glass.

3. Apply a twist of orange. Twist & drop out.
(in mandarin season it is recommended to use mandarin twist instead of orange).

4. Finally, place a steel sheet on the edge of the glass as a support and with the help of a spatula place the Apricot Orejón. On top of this and with the
with the help of a microplane, arrange the
orange zest.

5. Using tongs, place a salt crystal on top of the orange zest.