Sunday, December 26, 2021

sokka's cactus juice

1 oz Ming River Baijiu (a strong aroma style)
1 oz Avua Cachaça Plata
3/4 oz Prickly Pear Syrup
1 oz Lime Juice

Short shake with ice, pour into a Collins glass with ice cubes and 3 oz Jans Sparkling Soursop Soda/Juice, and garnish with lemon and lime oil from a twist.
At the Boston Baijiu Bar hosted at Backbar two Sundays ago, I selected from the Avatar-themed menu Sokke's Cactus Juice (subtitled with the element "Water"). Read yesterday's post to learn more about the class we took and the spirit itself; moreover, that post will describe why these two cocktails work in regards to matching baijiu's funky notes. Here, the Sokka's Cactus Juice crafted by bartender Nick Lappen greeted the senses with a lemon and lime oil aroma. Next, a carbonated and fruity sip transferred into a funky overripe fruit-flavored swallow.
Andrea's drink choice from Nick's list was the Twinkletoes subtitled with the element "Air," and it featured a Campari cheese foam. This one proffered an orange and persimmon bouquet before leading into a creamy nectarine noted sip. Finally, Cognac, cinnamon, and funk flavors rounded out the swallow.
• 1 1/2 oz Vinn Baijiu (a rice aroma style)
• 1/2 oz Hine H Cognac
• 3/4 oz Persimmon Liqueur
• 3/4 oz Lemon Juice
• 1/2 oz Orgeat
• 1/4 oz Cinnamon Syrup
Shake with ice, and strain into a cocktail coupe. Top with a Campari cream cheese foam (cream cheese, milk, gum arabic as a stabilizer, sugar, Campari, and a NO₂ charger).

No comments: