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Rioja Rio Reyes

1 drink

Nicolas Flower- North Square Middle Branch- Astoria, NY

    • 1 oz. Del Maguey San Luis Del Rio Single Village Mezcal
    • 1 oz. Ancho Reyes Ancho Chile Liqueur
    • 1/2 oz. The Perfect Purée Roasted Red Pepper Puree,  thawed
    • 3/4 oz. fresh lime juice
    • 1/4 oz. agave syrup
    • Grand Marnier Foam
    • rosemary sprig (garnish)
Method:
1. Add all ingredients (except foam) to tin and shake with ice. Double strain into a chilled cocktail glass. Top with Gran Marnier foam made from an iSi Gourmet Whip. Garnish with a rosemary sprig.
Grand Marnier Foam:
    • 3 fl. oz. Grand Marnier
    • 2 sheets gelatin
    • 2 fl. oz. fresh lemon juice
    • 6 fl. oz. simple syrup
    • 4 fl. oz. pasteurized egg whites
Method:
1. Place gelatin sheets in a bowl of ice water and bloom (soak till soft) for about 10 minutes. Combine the lemon juice and simple syrup. Strain through a fine strainer into a small saucepan. Remove gelatin from ice water and squeeze out excess water and then add to pan of liquid. Heat over medium-high heat just until gelatin is dissolved – Immediately remove the saucepan from the heat. Do not boil. Let cool about 10 minutes, set a timer. Place egg whites in a bowl, then whisk in the cooled Grand Marnier mixture till incorporated. Pour mixture into iSi Whip Canister. Charge with 2 – N20 iSi Cream Chargers. Refrigerate at least 4 hours or overnight. Shake well upside down before discharging foam onto cocktail.