Kategori: Cocktails

This is a tasty whisky cocktail. Perfect before or after a meal!

50 ml Talisker

100 ml roasted tomato juice

5ml citron

10 ml juice from pickled gurkins

15ml worchestershire sauce

Salt and Pepper

Celery and Olive oil foam

Mix all ingredients (except celery & olive oil) in a shaker with ice.

Then place a hawthorn strainer on top of your shaker, carefully pour the liquid from the shaker with ice into a shaker without ice. Repeat this 5 times. This is to water the drink, but also to put some air into the tomato juice.

Pour it all over a large piece of ice in a rock glass. Finish it off with the foam and a pinch of salt.

Tomato juice:

Put the oven at 150-200 degrees. Rinse and divide the tomatoes into halves. Dig out the seeds and turn them into olive oil at a baking tray, then place them with the cut side up.

Sprinkle with salt, pepper, basil and thyme.

Bake the tomatoes for about 2 hours. Then allow to cool and scale the tomatoes, run in a blender / mixer until the liquid becomes dull.

Mix 300g of celery with 500ml of syrup (50:50), then strain off the layer from the celery.

Add about 100 ml of olive oil and 200 ml of egg white to the celery sugar layer. Pour everything into a siphon and load with two (2) st cream cartridges. (Charge once, shake thoroughly, then charge 1 cartridge, shake). Allow the siphon to cool down well afterwards for best results.

CHEERS!

I had this cocktail at Brygghuset in Fiskebäckskil, Emil Hed mixed it! And I was allowed to share it with you!

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