The Martyr

Adapted by StarChefs.com
November 2014
Yield: 1 cocktail

INGREDIENTS:

Fermented Pineapple
1 quart fresh pineapple juice, strained and decanted
4 ounces piloncillo sugar
white vinegar
Piloncillo Syrup
2 cups water
2 pounds piloncillo sugar
Smoked Paprika Tincture
1 cup smoked paprika
1 cup Absolut 100
Celery Ribbons
1 bunch celery, rinsed and cut into thirds
ice water
To Assemble and Serve
1½ ounces Belle Meade bourbon
½ ounce Cocchi Americano
¼ ounce lime juice

METHOD:

Fermented Pineapple

In a large container, combine pineapple juice and sugar. Cover with cheesecloth and ferment at room temperature for 72 hours. Strain and record weight of liquid. Using a 10:1 ratio of pineapple liquid to vinegar, mix in vinegar. Allow to sour at room temperature for 1 month, or to desired sourness.

Piloncillo Syrup

In a pot, bring water to boil. Whisk in sugar to dissolve. Remove from heat, let cool, and chill.

Smoked Paprika Tincture

In a blender, blend paprika and vodka for 5 minutes. Transfer to a container and infuse 48 hours at room temperature. Strain through a coffee filter into small bottles.

Celery Ribbons

With a peeler or mandolin, shave celery into paper thin strips. Hold in ice water for 1 hour, or until curled. Strain and refrigerate.

To Assemble and Serve

In a shaker, combine Bourbon, ¾ ounce Fermented Pineapple, Cocchi Americano, ¼ ounce Piloncillo Syrup, lime juice, and a dash of Smoked Paprika Tincture; shake with ice. Double strain into a chilled cocktail glass. Garnish with Celery Ribbons.