Pink Diamondfrom: kimballALL (0) >>INVENTORY<<

Recipe

  • 1.5 oz Hatozaki Japanese whisky

  • 1 oz Scarpa bianco vermouth

  • 0.5 oz clarified peach cordial*

  • 1 tsp apricot liqueur

  • 1 dropper alpine bitters**

Clarified Peach Cordial*

  • 1200g water
  • 600g sugar
  • 600g georgia peaches, thinly sliced
  • 120g crème de pêche
  • 12g citric acid
  • 6g malic acid
  • Put peaches in large vacuum bag
  • Blend sugar, water, and acids together, add to the bag and seal.
  • Infuse for one week, refrigerated.
  • Strain and send through the centrifuge after setting with 2% Pectinex SPL.

**Alpine bitters

  • 1500ml St. George Terroir Gin
  • 160 g julienned orange peel
  • 60 g orange zest
  • 50 g bay
  • 14g Gentian
  • 16 g fennel seed
  • 14 g coriander
  • 2 cinnamon sticks
  • 8 g clove
  • 8 g allspice
  • 50 g garden juniper
  • 20 g juniper berries
  • Add Citrus peel to bag
  • Mortar and pestle juniper
  • Blend all other ingredients
  • Sous Vide @140F for 2 hours
  • finish with 100ml cane syrup