[ChristianSeel]

Our work with edible cocktails has expanded to include a number of traditional and original one-bite courses. Many of these have not yet been introduced into the regular menu. On occasion, we'll bring them together as a cocktail block. This intensive round of courses is produced by several stations in the kitchen, and requires precise timing.





The hollowed out passionfruit shells contain the hurricane cocktail. We mix the seeds of the passionfruit with rum, sugar, cranberry juice and orange to create texture like bubble tea which is eaten through a straw.



Moving from right to left on the plate, is the Cedra, Grande Elixir Vegetal, sweet fennel bulb, fronds. We make the wrapper by slicing very thinly, the edible pith of the large, lemon-like cedra fruit. We then compress it with the Elixir Vegetal and fold it around a sweet fennel puree. We garnish with fennel fronds.





Next is the Sazerac. The poached kumquat is first marinated in anise liquer, before its filled with rittenhouse rye gel. It is then garnished with a mist of fresh lemon peel, Peychaud's bitters pudding, demerara sugar, and lemon zest.

Cherry, bitter lemon, bufflo trace - is a riff on the classic Manhattan cocktail. We first poach the cherries in sweet vermouth at 53C for 2 hours, then fill the center with lemon puree and top with a froth made from Buffalo Trace bourbon.

Lemon, gin, C0₂ - the encapsulated sphere - is based on a Tom Collins. The liquid filling is a tart lemon tea. We hold the spheres in a gin based liquid, where they absorb the flavor and alcohol of the spirit. We carbonate it with C0₂ in the ISI siphon canister.



Lime, frozen and chewy, cane sugar, rum, is a frozen daquiri. Because sugar and alcohol both lower the freezing point and affect texture, we separated them as components. We make a lime tea, and thicken it with Ultra-Tex 3, to create a chewy texture when frozen. The rum is made into a sweetened pudding and added over the top. We garnish it with lime zest.



Last is the Cucumber, rose, gin, mint. This is a riff on the Juliet & Romeo from Chicago's Violet Hour, created by Toby Maloney. The cucumber cube is compressed in gin and the center filled with a rose syrup. The corners garnished with micro mint, citric acid, maldon salt and lime zest.

As the guest receives the block, they are told to enjoy the courses in order: passionfruit, lime, cucumber, lemon, cherry, kumquat and cedra.

[ChristianSeel]

Hank Dinardo, on 28 June 2010 - 09:51 AM, said:

Where can we find the recipes for the Cocktails?

Which ones specifically are you looking for?