Flor de Cerezo.
Tasty recipe with rich flavour & aroma.
Flor de Cerezo
40 ml Ketel One
10 ml Rosé Vermouth
10 ml Campari
20 ml Cherry Blossom Acid
10 ml Arabic Gum Syrup
80 ml Filtered Water
Method: Turbo Dry-Cascaring & Carbonation at 45PSi
Garnish: Edible Rice Paper
Ingredient - Cherry Blossom Acid
800 g Filtered Water
200 g Citric Blend
30 g Fresh or Dried Cherry Blossoms
Preparation:
Mix the liquids and put the blossoms in. We let them macerate in solution for 24 hours in the refrigerator. After that, we do strain the ingredient and bottle it.
Turbo Dry-Cascaring
100 g Goriffee Dominican Republic Cesar Ros Cascara
8000 g Flor de Cerezo cocktail mix
Preparation:
Technique inspired by Dry-Hopping by brewers, when they are adding hops late in the brewing process, to extract & amplify specific aromas and flavours without extracting the undesirable ones, that comes from heating the mixture.
Put the chilled cocktail inside 9L Cornelius keg and put inside the cascara packed in the filter bag. For the first 4 of 6 force carbonating cycles for 45psi let it "turbo" infuse inside. After that, let the pressure out, open the keg and take the cascara out. Close it and finish with the last two force carbonation cycles. Let the cocktail rest for 12 hours and then connect the keg to your cocktail tap or bottling system.
This recipe was a part of the masterclass I created previously & performed in Goriffee Roastery for World Class Studio. The masterclass CARBONATION - NOT A FLAVOUR, BUT A SENSATION is available on the website in the EDUCATION.
