Black Dove
Tequila, Fino Sherry, Clarified Green Apple Juice, Clarified Grapefruit Juice, Chocolate Baton
Bartender Deke Dunne of Allegory | Washington, D.C.
Adapted by StarChefs | March 2026 | Photo: Alexander Zeren
INGREDIENTS
Clarified Green Apple Juice:
1 kilogram green apple juice
5 grams cellulase
5 grams invertase
3 grams Pectinex Ultra SP-L
Clarified Grapefruit Juice:
1 kilogram grapefruit juice
5 grams cellulase
5 grams invertase
3 grams Pectinex Ultra SP-L
10 grams naringinase
Batch:
1½ kilograms silver tequila
750 grams fino Sherry
900 grams grapefruit essence
15 grams saline solution
15 grams phosphoric acid
To Assemble and Serve:
Chocolate baton with spiced miso mumbo
METHOD
For the Clarified Green Apple Juice:
Heat the water bath of an immersion circulator to 120°F. Combine all ingredients in a large nonreactive container. Using a Vitamix Commercial immersion blender, blend until smooth. Transfer to a vacuum bag. Seal and sous vide 2 hours. Let sit 24 hours at room temperature. Transfer to a centrifuge and spin 15 minutes at 4,600 RPM. Strain, bottle, and refrigerate.
For the Clarified Grapefruit Juice:
Heat the water bath of an immersion circulator to 120°F. In a large nonreactive container, combine grapefruit juice, cellulase, invertase, and Pectinex. Using a Vitamix Commercial immersion blender, blend until smooth. Transfer to a vacuum bag. Seal and sous vide 2 hours. Remove from heat and add naringinase. Sous vide additional 2 hours. Let sit 24 hours at room temperature. Transfer to a centrifuge and spin 15 minutes at 4,600 RPM. Strain, bottle, and refrigerate.
For the Batch:
In a large nonreactive container, combine all ingredients, 2.125 kilograms Clarified Green Apple Juice, and 2.125 Clarified Grapefruit Juice. Reserve.
To Assemble and Serve:
Using a carbonation rig, carbonate 10 ounces Batch to desired PSI. Pour into a double walled-highball glass with 1 ice spear. Garnish with chocolate baton.
