|
Recipe:
PATRÓN Silver Tequila | 1.5 Aromatised \ Vermouths \ Fortified \ Madeira | 0.75 Wine \ Champagne | 1 [Hot Chicken Spiced Green Apple Oleo] | 0.75
Garnish:
Apple Slices with Hot Chicken
Method of Preparation:
Throw all ingredients except champagne. Strain into glass, float champagne. Garnish with apple slices, enjoy.
Hot Chicken Green Apple Cordial
200 g Fresh Green Apple Juice
150 g Green apple pulp
225 g White Sugar
10 g Hot Chicken Spice
10 g Ascorbic Acid divided
When juicing green apples toss ascorbic acid in both juice container and pulp container this will prevent browning. Compress with vacuum sealer the apple pulp, hot chicken spice, and sugar. If no vacuum sealer this may be put in a ziplock and muddled. Rest for 1 hour, mix with apple juice until sugar is dissolved. Strain out the pulp and refrigerate for up to 1 week.
Inspiration:
The traditional service of tequila with citrus and sal de gusano had me thinking about one ingredient, Nashville hot chicken. Malic Acid plays such an important role in tequila production, Look up (Crassulacean acid metabolism) apple and madeira provide ample malic acid. Champagne is going to be the body of the drink tempering all of the spice of the hot chicken, the buttery malolactic brings it all together.
|