Secret Life of Plants
Mango, oolong, orgeat, and falernum with saline. Tropical, and precisely measured.
Build
| lightly aged rum | 1½ oz45 ml1 oz30 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| Mango & Oolong Syrup | ¾ oz20 ml½ oz15 ml1 oz30 ml1 ¼ oz35 ml1 ½ oz45 ml |
| fresh lime juice | ¾ oz20 ml½ oz15 ml1 oz30 ml1 ¼ oz35 ml1 ½ oz45 ml |
| Orgeat | ¼ oz7.5 ml⅛ oz3.5 ml⅜ oz10 ml½ oz15 ml |
| falernum | ¼ oz7.5 ml⅛ oz3.5 ml⅜ oz10 ml½ oz15 ml |
| 20 Percent Saline Solution | 10 drops |
| absinthe | Dash |
Rescaled to your 1 oz30 ml pour. Written around 1½ oz45 ml.
Already built on your 1 ½ oz45 ml pour.
Rescaled to your 2 oz60 ml pour. Written around 1½ oz45 ml.
Rescaled to your 2 ½ oz75 ml pour. Written around 1½ oz45 ml.
Rescaled to your 3 oz90 ml pour. Written around 1½ oz45 ml.
Tools
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Preparations
Heat a quarter cup of water to 195°F, steep a quarter cup of oolong for five minutes, and strain the leaves out. Back in the pan, add 30 oz mango puree, 30 oz sugar, a 12 oz can of mango nectar and a scant two and a half teaspoons of citric acid. Warm gently until the sugar has gone, then cool.
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.
Put an ounce of salt in a jar and add warm water until it measures five ounces. Stir until it dissolves and let it cool.
Method
- Add everything to a shaker, fill it two-thirds with ice, and shake hard until cold.
- Fill the tumbler with crushed ice and strain the cocktail over it.
- Top with more crushed ice. Garnish with fresh Thai basil.
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