Whisky & Air
With roasted pumpkin seed & cinnamon syrup, edible pumpkin air, and Johnnie Walker Black Label whisky, the Whisky & Air cocktail is a cosy cocktail for the cooler months. From The Cocktail Balance 2.0, it’s an example of why the book is an advanced handbook for the modern bartender.
Earlier we described the The Cocktail Balance 2.0 book as an advanced handbook for modern bartenders, and this recipe demonstrates exactly that. The recipes in the book are not simply a mix of already prepared liquids. No, these recipes are for those who like to get involved, those who like to experiment and try new things.
Whisky & Air starts with a pumpkin and some enzymes to make a clarified juice. Make sure to save the seeds and roast them for a syrup. And then foam up the clarified pumpkin juice.
The pumpkin recipes in The Cocktail Balance 2.0 also demonstrate the principle throughout the book of using as much of each ingredient as possible, from leaf to root so to say. Not just the pumpkin flesh is used but also the seeds, and in an additional recipe, pumpkin seed oil. The clarified pumpkin juice is also used in the book to make a cordial.
Whisky & Air consists of Johnnie Walker Black Label, roasted pumpkin seed and cinnamon syrup, citrus stock water, and clear apple juice, garnished with edible pumpkin air. The nuttiness of the roasted pumpkin seed and spiciness of the cinnamon bring that classic flavour that pairs so well with pumpkin. The pumpkin aroma is a surprise as a light and airy foam, rather than the heavy dense desserts we know.
Johnnie Walker Black Label pairs well with the flavours in this cocktail with its deep layers of sweet fruit, spice, and vanilla – all wrapped in a cloak of smoke. Its well rounded and blended body adds one more layer to the complexity of the whole concept of the cocktail.
You can find the TOÜFOOD enzymes for the clarified juice in our SHOP.
WHOLE PUMPKIN ENZYMATIC JUICE
500 g Whole Pumpkin
100 g Filtered Water
5 g TOÜFOOD Amylase
Preparation: Pour water in a blender with the enzymes and blend until fully mixed. Chop the whole pumpkin into small pieces and put them in the blender. Blend the pumpkin with enzymes into a puree and pour it into a vacuum bag. Leave it to rest for 24 hours, then filter the juice through a cheesecloth or superbag. To clarify the liquid faster, you can also use a centrifuge set at 4000 rpm for 10 minutes.
ROASTED PUMPKIN SEEDS x CINNAMON SYRUP
100 g Roasted Pumpkin Seeds
250 g Filtered Water
250 g Cane Sugar
5 g Cinnamon
Preparation: Combine all the ingredients in a pot and stir over medium heat until the sugar is fully dissolved. Bring the syrup to a simmer and cook for 15 minutes while stirring occasionally. Filter through a cheesecloth, bottle, and store in the refrigerator.
PUMPKIN EDIBLE AIR
150 g Pumpkin Enzymatic Juice
2 g Soy Lecithin (1% to 1.5% of liquid)
Preparation: Pour juice into a narrow jar and add soy lecithin. Mix until the lecithin is fully dissolved, then allow it to rest and set for a few minutes. Put in the air pump stone and let the mixture form bubbles while the pump is incorporating air into the liquid. Gently scoop the foam off the surface and serve on top of the cocktail.
WHISKY & AIR
40 ml Johnnie Walker Black Label
15 ml Roasted Pumpkin Seeds x Cinnamon Syrup
15 ml Citrus Stock Water
40 ml Clear Apple Juice
METHOD: Stir
GARNISH: Pumpkin Edible Air
GLASS: Eva Polgary
