Another of our approaches to the world of traditional gastronomy, spinach with raisins and pine nuts. Or well, if our interpretation.
A cocktail of medium volume, fresh, acid touches and with the characteristic velvet provided by this pine nut milk designed for the occasion.
We complete it with a derivative of the traditional “crusta”, a mixture of spinach Lyofëeling, sugar, salt and citric acid.
The lip drags the mixture once the liquid is in the mouth…
For the SS1 :
250 ml. mineral water
250 g white sugar
1. In a saucepan or pot, measure and serve the ingredients. Turn on the heat and with the help of a whisk dissolve until a homogeneous syrup is formed. Once dissolved, remove from the heat and lower the temperature.
2. Store in airtight container in the refrigerator.
Measure and serve all ingredients in a measuring cup. With the help of a blender
grind until a homogeneous liquid is obtained.
2. Strain with a fine strainer to remove impurities.
3. Bottle for service and keep refrigerated.
Rehydrated raisins :
50 gr. raisins without stalk
100 gr. Dartigalongue Dry Cellar
1. In an airtight container arrange the raisins. Pour the Dartigalongue and close the container. Allow to macerate for 72 hours.
2. Once the time has elapsed, place two rehydrated raisins in a garnish picker and set aside for final processing.
2 gr. spinach sugar
1 gr. lime juice
1. With the help of a brush, paint the rim of a coupette glass with the lime juice.
Let the excess drip off and sprinkle the spinach sugar on a piece of greaseproof paper to recover the rest of the loose product.
2. Reserve the glass upside down while the cocktail is being prepared.
1 service :
60 ml. Dartigalongue Dry Cellar
15 ml. Lime juice
40 ml. Pine nut milk
20 ml. Triple Sec
15 ml. SS1
1. In a cocktail shaker measure and serve all the ingredients. Add ice and shake vigorously until the metal surfaces are frosted.
2. Open the shaker and apply a double pour (S.D.S) on the previously frosted glass.
3. Decorate with the stick of rehydrated raisins.