3d • Signatures & Riffs
Ensalada Cocktail
Wanted to make a cocktail inspired by a side salad made with cilantro, ripe mangoes, and tomato.
Chopped up some cilantro, sous vide in vodka at 55°c for 2 hours. Blended some tomato with a pinch of salt. Frozen then thawed to get tomato water. Mixed in malic and citric acid to make tomato acid (3% acidity from added acids). Bought unsweetened mango puree. Clarified this with pectinase (though I've read these are most likely pasteurized, so agar might've been the right move here). Added sugar equivalent to 10% of clarified juice weight.
For the build, went with 45mL cilantro vodka, 30mL mango cordial, 15mL bianco vermouth, 7.5mL tomato acid. I can't taste the mango at all. People say the mango comes in the aftertaste but most of them say they don't like the cocktail as a whole. Hahaha. I get not a lot of people like cilantro but I was hoping it would be balanced enough to taste good.
Any suggestions to improve on this?
2
1 comment
Ensalada Cocktail
powered by
skool.com/just-shake-or-stir-7101
A community for Active Bartenders and Home Enthusiasts. Sharing & learning the art of cocktails and the business of hospitality.
Suggested communities
Powered by