Hocus Pocus

Adapted by StarChefs.com
November 2011
Yield: 1 Cocktail

INGREDIENTS:

Coriander Tincture
30 grams coriander
250 milliliters 80 proof vodka
Ancho Chili-infused Sherry
30 grams star anise
250 milliliters 80 proof vodka
Ancho Chili-infused Sherry
30 grams ancho chilies, seeded, deveined, and coarsely chopped
500 grams Lustau East India Sherry
To Assemble and Serve
1½ ounces El Tesoro blanco tequila
1 teaspoon Ramazotti amaro
½ teaspoon Averna amaro
½ teaspoon crème de cacao
ice
Whole star anise
Aromatic essence of wild sweet orange, cacao, and cinnamon oils

METHOD:

For the Coriander Tincture:
Add the coriander and vodka to a bottle and seal tightly. Allow the mixture to infuse for 14 days. Strain and reserve.

For the Star Anise Tincture:
Add the star anise and vodka to a bottle and seal tightly. Allow the mixture to infuse for 14 days. Strain and reserve.

For the Ancho Chili-infused Sherry:
Add the chilies and sherry in an iSi Gourmet Whip Plus. Pressurize the whipper with 2 iSi cream chargers and hold for 15 minutes. Release the gas and strain the chilies from the sherry. Transfer the Ancho Chili-infused Sherry to a bottle with an airtight seal and keep refrigerated.

To Assemble and Serve:
Add the tequila, 1½ ounces Ancho Chili-infused Sherry, Ramazotti amaro, Averna Amaro, and crème de cacao to a glass with ice. Prepare a tincture blend by measuring ¼ teaspoon of the combined Coriander and Star Anise Tinctures at a ratio of 6 parts Coriander Tincture to 1 part Star Anise Tincture. Add the tincture blend to the glass and stir. Strain the liquid into a coupe. Garnish the drink with star anise and a spray of the aromatic essence.