Melon, cheese, pepper | cheese foam cocktail | скачать в хорошем качестве

Melon, cheese, pepper | cheese foam cocktail |

Melon, Cheese, Pepper Gin, vermouth, cantaloupe, stracciatella, black pepper. Last weekend i had my mind blown at the Schmuck. pop up. So many flavor combinations (strawberry and parm anyone?) and so many techniques to dial that flavor in. One of those cocktails was the Melon, Cheese, and Pepper, a gin and cantaloupe cocktail topped with mozzarella foam and black pepper. And as luck would have it, this cocktail was covered a few years ago. Oh and if you’re in NYC this week (3/26/24), Schmuck is doing their last week of popups on Thursday and Friday at the Hotel Kimpton Eventi Back Bar. Recipe Adapted from Liquor.com 1 1/2 ounces gin 1 ounce Dolin dry vermouth 2 1/2 ounces cantaloupe cordial 2 dashes Peychaud's bitters 1 dash saline solution Mozzarella foam Garnish: black pepper Add the gin, dry vermouth, cantaloupe cordial, bitters, and saline solution into a large shaker tin with ice and throw from one tin to the other repeatedly to aerate and dilute. Pour into a glass over ice, garnish with mozzarella foam and black pepper Combine 1100 mL cold-pressed cantaloupe juice, 220 grams sugar, and 8 grams citric acid powder in a container and stir until the sugar and acid powder have dissolved. Mozzarella cheese foam: Combine 200 grams stracciatella, 200 mL milk, 7.5 mL saline solution, 5 mL white balsamic vinegar, and 5 mL simple syrup in a container and stir to combine. Funnel the liquid into an iSi whipper, then tightly cap to seal. Charge the mixture with two N2O gas cartridges, shaking after each charge to integrate and waiting 5 minutes in between the first and second charge. allow the ingredients to chill by resting in the fridge for at least an hour.