Winter 23 - Artesian Infusion

on

 Artesian Infusion

Innovative, revolutionary infusion-based cocktails.

 

Bartenders Christmas

Dark Rum-Soaked Dried Fruits, Cherry and Nuts infused Dewars 12-year-old The Ancestor Whisky, Homemade Plum and Spice fortified Red Wine, Dried fruit and Nut Glenfiddich Liqueur, Homemade Spice Bitters.

In Australia, we celebrate with Christmas continuous Christmas parties, and every Man and his Dog hosts a Christmas party. Most teenagers work out the Christmas pudding is overloaded with Rum, Whisky and Wine. The good news is that most Adults aren't paying any attention. The Christmas Pudding I enjoyed as a teenager inspired My Cocktail Bartenders Christmas.




Ingredients

50mls Dark Rum-Soaked Dried Fruits, Cherry and Nuts infused Dewars 12-year-old The Ancestor Whisky, 
20mls Homemade Plum and Spice fortified Red Wine, 
10mls Dried fruit and Nut Glenfiddich Liqueur
1 dash of Homemade Spice Bitters.

Glass

Small wine glass

Mixology

Stir with ice in a mixing glass, 50mls Dark Rum-Soaked Dried Fruits, Cherry and Nuts infused Dewars 12-year-old The Ancestor Whisky, 20m double strain into a ls Homemade Plum and Spice fortified Red Wine, 10mls Dried fruit and Nut Glenfiddich Liqueur and 1 dash Homemade Spice Bitters. Double strain into a small whine glass.

garnish

Dehydrated Orange with rum-soaked dried fruits on top


 

Mystical

Coconut, Chilli and Herb infused Smoke Lab Vodka, Fandango Mezcal, Cucumber, Pineapple, Kombucha immunity, Kaffir Lime tart.

I created a Coconut, chilli and herb Vodka with a base of Smoke Lab Vodka, which has a creaminess due to being made with Basmati rice, such a delicious, intensely flavoured infusion and created this Cocktail around the Infusion. I wanted some freshness and added Pineapple, Cucumber and Kombucha immunity. The Fandango Mezcal adds a subtle hint of smokiness, working beautifully with the Herbs in the infusion. Truly Mystical.




Ingredients

50mls Coconut, Chilli and Herb infused Smoke Lab Vodka, 

10mls Fandango Mezcal, 

1 chunk Cucumber, 

1 chunk Pineapple, 

15mls Kombucha immunity, 

5mls Kaffir Lime tart.

glass

Coupe

Mixology 

Muddle 1 chunk Cucumber, and 1 chunk Pineapple, add ic 50mls Coconut, Chilli and Herb infused Smoke Lab Vodka, and 10mls Fandango Mezcal, 15mls Kombucha immunity, and 5mls Kaffir Lime tart.

Shake and double strain into a chilled Coupe.

Garnish 

Dehydrated Pineapple


 

Dominican Dancer

Raisin-infused Bacardi Reserva Ocho 8-year-old rum, homemade Crème De Cacao, Homemade Spice bitters, orange twist.

The combination of raisins and rum is a personal favourite of mine. I enhanced the refined flavour of Bacardi Reserva Ocha from the Dominican Republic with the richness of raisins, an enticing Dark chocolatey Crème De Cacao and a hint of spice working together in synchronization, like a beautiful Dominican Dancer.

Ingredients

40mls Raisin-infused Bacardi Reserva Ocho, 8-year-old rum, 

30mls homemade Crème De Cacao, 

2 dash Homemade Spice bitters, 

orange twist.

Glass

Liqueur glass

Mixology

Stir with ice, 40mls Raisin-infused Bacardi Reserva Ocho, 8-year-old rum, 30mls homemade Crème De Cacao, 2 dashes Homemade Spice bitters, and double strain into a chilled Liqueur Glass.

Garnish 

Flabe Orange twist, with raisins on top



 

Masala Klub

Blueberry and Ginger infused Greater Than Gin, Mint infused Honey Water, Lime, Pomegranate, Chaat Masala.

One of my first projects in India was opening Masala Klub at the Taj West End in Bangalore. I love the combination of pomegranate and Chaat Masala and first used the two together on the original Masala Klub Cocktail menu. Masala Club has recently changed to Loya Bangalore, so this Cocktail pays homage to what was 16 years ago a genuinely cutting-edge Indian Restaurant.

Greater than Greater Than Gin is a lovely-subtle-tasting gin with ginger

and Lemon notes; I enhanced the ginger notes by infusing Ginger and adding a berry flavour with Blueberry. A fresh yet spicy Cocktail.

 

 

 

Ingredients

60mls Blueberry and Ginger infused Greater Than Gin, 

15mls Mint infused Honey Water, 

15mls Lime juice, 

whole a Pomegranate, 

half spoon Chaat Masala.

Glass

Coupe

Mixology

Coat one-third of the outside of a coupe glass with Chaat Masala.

In a shaker with ice, add 60mls Blueberry and ginger-infused Greater Than Gin, 15mls Mint infused Honey Water, 15mls Lime juice, the juice of one whole Pomegranate, and half a spoon Chaat Masala. Shake and Double strain into Chaat Masala Coated Coupe.

Garnish

Slice of Pomegranate, Mint Leaf and Blueberry


 

Spice of life

Prune infused Gian Chand Indian Single Malt Whisky, Ginger, Homemade spice syrup, Homemade spice bitters, washed with Ouzo of Polmari, lemon Zest

Gian Chand is among the exciting new generations of Indian single-malt whisky enhanced with Prunes, a wonderful spicy flavour, and a Gorgeous Aniseed taste from the Ouzo wash.



Ingredients

60mls Prune infused Gian Chand Indian Single Malt Whisky, 
Julian of Ginger, 
10mls Homemade spice syrup, 
1 dash of Homemade spice bitters, 
washed with Ouzo of Polmari, 
lemon Zest

Glass

Old Fashioned

Mixology

Wash Old fashioned with Ouzo, and discard all Ouzo from the glass.
Muddle 1 julian of ginger, in a mixing glass, add ice, 60mls Prune infused Gian Chand Indian Single Malt Whisky, 10mls Homemade spice syrup, 1 dash of Homemade spice bitters, and Stir,
double strain into Ouzo-washed Old Fashioned glass over a block of ice.
Use the flambe lemon zest and stir in the cocktail.

garnish

Prune and whole Cinnamon stick


Night in Avignon

Dried Fig infused Bisquit & Dubouche VSOP Cognac, Mint, Pear, Pineapple, Kombucha Cleanse.

Avignon is a historic French city close to the Mediterranean Sea, Night in Avignon is inspired by a Cocktail made with Cognac, Fig and Pear I enjoyed in a bar on Avignon's central Boulevard. I took these flavours, adding Mint pineapple and Kombucha to give the Cocktail a delightful, invigorating freshness.  





Ingredients

60mls Dried Fig infused Martell VSOP Cognac, 

10 Mint leaves, 

half a Pear, 

2 chunks of Pineapple, 

30mls Kombucha Cleanse.

Glass

Coupe

Mixology

Muddle half a Pear and 2 chunks of Pineapple, and add 10 slapped Mint leaves, ice, 30mls Kombucha Cleanse. 60mls Dried Fig infused Martell VSOP Cognac, and shake,

Double strain into a chilled Coupe glass, 

Garnish

Dehydrated Pear and Mint sprig clipped to the side of the glass


Comments

Post a Comment