Breakfast
A cocktail called Breakfast calls for jokes either in the realm of “it’s 5 o’clock somewhere” or “breakfast for dinner”. With raspberry yogurt a key ingredient, Breakfast is a recipe included in The Cocktail Balance 2.0 book.
Protein clarification, also known as milk washing, is used to create a clear sophisticated drink from milk, raspberry yogurt, and 1689 Pink Gin, among others. In protein clarification, the curdling reaction between proteins and acids is used to strain out impurities, imparting a silky texture and mellowing harsher flavors. As the mixture with milk and acid sits, the curds settle to the bottom and the liquid can be filtered through sequentially finer strainers.
Fermenting your own yogurt gives more control over the final drink; most bought berry yogurts are considerably sweeter than this version. The hardest part of making yogurt is finding a temperature-stable place for the bacteria to work, but using a sous-vide solves that problem.
Cheers to Breakfast for dinner!
BERRY YOGHURT
1000 g Whole Milk
50 g Plain Yogurt (with live culture)
200 g Raspberry Puree
Pour whole milk into a saucepan and heat it over medium heat until it reaches 90°C, stirring occasionally to prevent it from scorching. This heating process denatures the proteins and pasteurizes the milk. Once the milk reaches the desired temperature, remove it from the heat and allow it to cool down to 42°C. To expedite cooling, you can place the saucepan in a basin of cold water, stirring gently.
When the milk has cooled to 42°C, take a small amount of it and mix it thoroughly with the plain yogurt starter in a separate bowl until smooth. Pour this mixture back into the rest of the warm milk, stirring well to ensure the starter is evenly distributed. Transfer the milk-yogurt mixture into jars and cover with lids. Put the jars into a preheated sous-vide bath at 42°C for 8 hours or use a yogurt maker. Avoid disturbing the yogurt during this incubation period.
After the fermentation time, when the yogurt is thick and tangy, add raspberry puree and mix well. Place the jar with yogurt in the refrigerator to store.
Protein Clarification of Cocktail
1500 g Breakfast mix
Mix together milk and yogurt in a large bowl. In a separate jug, mix all the other ingredients and slowly pour the liquid into the bowl with the milk and yogurt. Mix gently, then let coagulation take place for at least an hour without moving the liquid.
Filter the resulting cloudy liquid through a cheesecloth. Repeat the straining process multiple times if the required texture is a completely clear drink. Bottle the filtered cocktail and store in a refrigerator.
The leftover solids from the protein clarification can be reused – dry into a powder or add agar to make a jelly veil.
BREAKFAST
35 ml 1689 Pink Gin
10 ml Raspberry eau-de-vie
10 ml Amaretto Disaronno
5 ml Ricard Pastis
20 ml Fresh Lemon Juice
15 ml Simple Syrup 1:1
40 g Red Berry Yogurt
30 ml Milk
METHOD: Protein clarification, Pre-batch
GLASS: Patrik Illo
