|Cocktail Classic Tonic Syrup||1 oz|
|Green Hat Distilled Gin||1 oz|
|Beet and Black Pepper Espuma||3 oz|
|Fresh Tarragon||1 sprig|
|Club House Pepper, Black Cracked||1 pinch|
|Beet and Black Pepper Espuma|
|Raw beets, peeled and juiced||6 each|
|Fresh Tarragon||2 oz|
|Fresh Rosemary||2 oz|
|Club House Pepper, Black Whole||1/4 cup|
Chef Insider Tip: Making an Espuma
Espumas can be made with just about any vegetable or fruit that can be juiced, and the final product brings tons of great flavor to a drink along with a smooth, velvety texture. Experiment with flavours and adding different spices and herbs to balance the espuma flavour. Espumas are a great addition to both alcoholic and non-alcoholic beverages, as well as being a finishing component in many savoury and sweet dishes.
This recipe was created for Club House for Chefs by: Jacob Lefenfeld, Co-Owner and Mixologist of La Cuchara in Baltimore, MD.
For the Cocktail: Keep beet juice aside in one container. Make Simple syrup: equal parts sugar and water, heated and reduced to 75 % dilution. Add all whole black pepper, fresh rosemary, fresh tarragon into simple syrup — about 1/4 cup black pepper added. Stir for 3-4 minutes to allow spices and herbs to add flavour to syrup. Now you have beet juice and simple syrup separately— weigh by grams so you know how much gelatin to use -- For every 750 grams, use two sheets of gelatin. Mix together 1/3 of the simple syrup and 1/3 of the beet juice with gelatin to bloom. Add remaining simple syrup and beet juice. Chill espuma mixture for at least three hours.
For Serving: Add gin and tonic syrup to mixer cup. Add ice. Put on the top, hard shake. Strain into serving glass. Add soda water, leaving space for espuma. Load beet espuma liquid into iSi canister; do NOT overfill, but instead fill halfway. Charge espuma liquid with nitrogen. Dispense espuma on top of cocktail. Garnish with a sprinkle of cracked black pepper and a sprig of tarragon to reinforce flavors in the cocktail.