INVENTORY<<

Recipe

1oz Clairin Vaval
0.5 oz Toasted Coconut Rum*
0.5 oz Kalani
0.75 oz Lime
0.5oz Sorrel Syrup**

* Toasted Coconut Rum

1 liter light rum
200 grams toasted unsweetened coconut
sous vide @140 F for 2 hours.
strain warm (maximizes yield)
fat wash
centrifuge

sorrel syrup

125 g french sorrel (@woodlandgardensathens)
750 g water
250 g crushed ice
Purée in a blender for 1 minute. Pass through a strainer.
Weigh sorrel “juice” and add equal parts sugar. Blend cold until dissolved.

We typically blanch herbs for this method but it doesn’t work with sorrel. Subbed out some water for crushed ice and keep everything cold at all times. Color holds for at least two weeks.