In the coming months I plan to meet with Lavenue to find out how this competition has changed his life, what his plans are for The Roosevelt Room, and to learn how he plans to prepare for Bombay Sapphire World's Most Imaginative Bartender competition happening in 2016.
The Poet’s Muse
2 ounces Bombay Sapphire Gin
3/4 ounce Poet’s Cordial
3/4 ounce Yuzu-Lime blend
2 dashes Umami tincture
Hard shake over a large ice cube. Strain into a large coupe glass with the large ice cube dropped in. Garnish with a lime peel Rosette. Serve on a Zen Garden.
Poet’s Cordial Prep: 1 liter Pistachio Milk (1 park unsalted pistachio meat, 2 parts water, blended and strained), 800 ml Wildflower Honey, 2 cinnamon sticks, 4 Star Anise pods, 1 vanilla bean, 2 tablespoons Matcha Green Tea Powder. Combine ingredients, mix well, and let rest for three days. Fine strain and bottle.
Citrus Blend: 15 parts fresh lime juice, 1 part Yuzu concentrate. Mix well and bottle.
Umami tincture: 30 Shitake mushrooms (chopped), 2 tablespoons unsalted butter, 6 ounces Bombay Sapphire, 1 tablespoon Himalayan Salt. Saute the Mushrooms in butter for 10 minutes. Add Bombay Sapphire and salt and steep for another 10 minutes. Strain mushrooms off and freeze to let fats coagulate. Strain off fats and bottle.
2 ounces Bombay Sapphire
1/4 ounce Bombay Sapphire infused with Martini Bianco
1/2 ounce Fino Sherry
1/4 ounce Maraschino Liquor
Garnished with lemon peel, grated nutmeg, salt, cassia bark
I am taking a little break from blogging for a few weeks. I will return to the usual posting schedule on October 5.