Solstice

Tequila, Aperol, Allspice-Infused Chardonnay, Pineapple Shrub, Lime, Allspice Sabayon, Allspice Leaf Dust

Bartender Jackie Rey of Stubborn Seed | Miami

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Adapted by StarChefs  |  April 2025  |  Photo: Alexander Zeren

INGREDIENTS

Allspice-Infused Chardonnay:
Yield: 750 milliliters
750 milliliters chardonnay
45 grams allspice berries

Allspice Leaf Dust:
Yield: 1 cup
½ cup egg whites
45 allspice leaves

Pineapple Shrub:
Yield: 2 quarts
Juice of 2 pineapples
1 quart sugar
1 pint apple cider vinegar

Allspice Sabayon:
Yield: 1 quarts
1½ cups granulated sugar
8 egg yolks
4 sheets gelatin, bloomed

To Assemble and Serve:
Yield: 1 serving
1 ½ ounces Tequila Ocho Plata
½ ounce Aperol
½ ounce pineapple juice
¼ ounce lime juice

METHOD

For the Allspice-Infused Chardonnay:
In a nonreactive container, add all ingredients. Seal and refrigerate overnight. The next day, strain, bottle, and reserve.

For the Allspice Leaf Dust:
Heat dehydrator to 320°F. In a mixing bowl, add egg whites. Set aside. Dip allspice leaves into egg whites and transfer to a silicone-lined sheet tray. Dehydrate overnight. The next day, transfer leaves to a blender. Process until a fine powder is achieved. Transfer to an airtight container and reserve.

For the Pineapple Shrub:
In a large pot over medium heat, add all ingredients. Cook 10 minutes, or until sugar has dissolved. Bottle and refrigerate.

For the Allspice Sabayon:
Heat the water bath of an immersion circulator to 125°F. In a large bowl set over a double boiler, add sugar, eggs, and 12 ounces Allspice-Infused Chardonnay. Whisk constantly until mixture has thickened. Add gelatin and whisk until desired thickness is achieved. Pour into an iSi canister with 3 charges. Transfer to water bath and keep warm.

To Assemble and Serve:
In a shaker, add tequila, Aperol, juices, ½ ounce Pineapple Shrub, and ice. Quick shake, then double strain over a large ice cube into a rocks glass. Top with warm Allspice Sabayon. Garnish with Allspice Leaf Dust.

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