Emuls
Coconut rim, brown-butter-washed spirit, sesame oil. Every ingredient is doing something technical.
7ozChampagne Flute holds 7 oz of liquidTall and narrow, topped with sparkling wine.Build
| Finely grated coconut, for the rim | to taste |
| Brown Butter-Washed Hanatare | 1⅓ oz40 ml1 oz30 ml1 ½ oz45 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| fresh lemon juice | ½ oz15 ml⅜ oz10 ml⅝ oz20 ml¾ oz20 ml1 oz30 ml1 ⅛ oz35 ml |
| pineapple juice | ⅛ oz3.5 ml¼ oz7.5 ml |
| Orgeat | 1 bar spoon5 ml |
| white sesame oil | ½ bar spoon2.5 ml |
Rescaled to your 1 oz30 ml pour. Written around 1⅓ oz40 ml.
Rescaled to your 1 ½ oz45 ml pour. Written around 1⅓ oz40 ml.
Rescaled to your 2 oz60 ml pour. Written around 1⅓ oz40 ml.
Rescaled to your 2 ½ oz75 ml pour. Written around 1⅓ oz40 ml.
Rescaled to your 3 oz90 ml pour. Written around 1⅓ oz40 ml.
Tools
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Preparations
Melt five and a half ounces of unsalted butter, take it off the heat, and stir in a bottle of brown sugar shochu. Leave it two hours, then strain through a coffee filter and keep it cold.
Preheat the oven to 400 F. Place 2 cups of almonds on a baking sheet, place them in the oven, and toast until they are fragrant, about 5 minutes. Remove the almonds from the oven and let them cool completely. Place the almonds in a food processor and pulse until they are a coarse meal. Set the almonds aside. Place 1 cup Demerara Syrup in a saucepan and warm it over medium heat. Add the almond meal and stir to combine. Remove the pan from heat and let the mixture steep until it has cooled completely. Strain through cheesecloth before using or storing.
Place 1 cup water in a saucepan and bring it to a boil. Add ½ cup demerara sugar and 1 ½ cups sugar and stir until they have dissolved. Remove the pan from heat and let the syrup cool completely before using or storing.
Method
- Wet the rim of the champagne flute and coat it with coconut.
- Add the rest to a shaker and emulsify them with an immersion blender.
- Double strain the cocktail into the champagne flute.
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