Spice-Infused Mezcal, Rosé Pamplemousse, Lemon, Grapefruit, Elderflower Liqueur
Bartender Conor O’Reilly of In Plain Sight | Austin, TX
Adapted by StarChefs | november 2023
INGREDIENTS
Spice Mix:
750 milliliters mezcal
750 milliliters coconut rum
80 grams cilantro
35 grams lemongrass
10 leaves Makrut lime
120 grams ginger
6 grams diced Thai green chile
Rosé Pamplemousse:
300 milliliters grapefruit juice
300 milliliters rosé wine
250 grams sugar
40 grams grapefruit peel
6 teaspoons citric acid
2.8 teaspoons malic acid
To Assemble and Serve:
350 milliliters mezcal
100 milliliters 1:1 simple syrup
100 milliliters lemon juice
100 milliliters grapefruit juice
50 milliliters St. Germain elderflower liqueur
METHOD
For the Spice Mix:
Heat the water bath of an immersion circulator to 140°F. In a vacuum bag, add all ingredients. Seal and cook sous vide 2 hours. Strain, bottle, and reserve.
For the Rosé Pamplemousse:
Heat the water bath of an immersion circulator to 140°F. In a vacuum bag, add all ingredients. Seal and cook sous vide 2 hours. Strain, bottle, and reserve.
To Assemble and Serve:
In a large container, combine all ingredients, 250 grams water, 300 grams Spice Mix, and 200 grams Rosé Pamplemousse. Refrigerate until cool, then double strain. Carbonate liquid to a PSI of 45. Pour 6 ounces of carbonated liquid into your desired glassware and serve.
