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Chef Todd Maul of Clio  Boston, MA
Chef Ralph Perrazzo
Clio
370 Commonwealth Avenue
Boston, MA 02215
(617) 536-7200
www.cliorestaurant.com
Spring in the Afternoon
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Spring in the Afternoon
Mixologist Todd Maul of Clio – Boston, MA
Adapted by StarChefs.com
Yield: 1 Cocktail


INGREDIENTS
Citrus Paint:
750 milliliters lemon juice
750 milliliters lime juice
Ultratex 8 modified tapioca starch
2 to 3 drops green food coloring

Fava-infused Rum:
300 milliliters Brugal white rum
25 fava leaves

To Assemble and Serve:
½ piece loomi (black lime)
1 fava leaf
½ ounce clarified lemon juice
½ ounce simple syrup
½ ounce Champagne
2 dashes grapefruit bitters
1 small blue or orange flower

METHOD
For the Citrus Paint:
Spin the lemon and lime juices in a centrifuge. With an immersion blender, blend the resulting sediment with enough Ultratex 8 to achieve the desired viscosity. Stir in the food coloring to incorporate.

For the Fava-infused Rum:
Combine the rum and fava leaves in an iSi whipper, and charge 1 time with a cream (C02) charge. Shake vigorously, and release the Fava-infused Rum after 3 minutes, straining the infusion with a tea strainer.

To Assemble and Serve:
Light the loomi with a dual-flame cigar lighter inside the glass. When the loomi is on fire and has a nice flame, cover the glass to extinguish the fire and create smoke. Remove the loomi and reserve for 5 more uses. Paint the side of a fava leaf with Citrus Paint, and press the fava leaf into the side of a double rocks glass. Put a large ice cube into the glass. Pour the lemon juice, simple syrup, and 2 ounces of the Fava-infused Rum into a cocktail shaker with ice, and shake vigorously. Stir the Champagne into the mixture, and strain into the glass. Garnish with the bitters and the flower.

 
 
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