Crimbo Cocktail Calendar 14/24

  • Crimbo Cocktail Calendar 14/24 image 1

Day 14 on our Crimbo Cocktail Calendar brings a cocktail from this award-winning bar in Hong Kong which is known for their experimental cocktails and decor inspired by Ernest Hemingway.

The Old Man in Hong Kong, China present their innovative Christmas cocktail.

Christmas in Paris #1923

Created by: Head bartender & co-founder Agung Prabowo
Glass: Rocks
Garnish: Foam & matcha green tea powder
Method: Stirred.

1 oz goat milk bourbon*
3⁄4 oz clarified burnt oat crème de menthe white*
Rotovap peppermint & cacao liqueur*
Top up cocoa & vanilla foam*

Goat milk bourbon
1L goat milk
1L Bourbon
2 bar spoon pectinex ultra SP-L
Blend all the ingredients in high spend blender for 5 minutes until mixed
place the liquid in the centrifuge bucket evenly and spin at 4000rpm for 5 minutes.

Burnt oat crème de menthe white:
100 gr burnt oats – slightly gold
750 ml crème de menthe white
100 gr Sugar
Add the oats to a Vac bag along with the Rum and seal it. Infused for 4 hours. Strain:
In every 1 liter Burnt Oat Rum 1barspoon pectinex ultra SP L 1barspoon per liter Chitosan 1barspoon liter Kieselsol
Centrifuge for 5 minutes, strain & bottle

Rotovap heavy cream & cacao liqueur:
1 liter heavy cream
1 liter crème de cacao liqueur
5 bar spoon Pectinex Ultra SP-L
Mix all the ingredients in the jug
Pour the liquid in the evaporations flask. Set the:
Water bath 50’C and lower the pressure till the liquid evaporated. Rotation: 85 rpm
Condenser temperature (chiller): -3’C
-Measure the ABV and cut to 50%

Vanilla foam:

Cocoa Syrup -
Put 500 ml water: 500 gr sugar: 20gr cocoa leafs, 1 pinch Arabic gum Boil sugar and water, turn the heat down and add the coca leaves and simmer for 5 minutes.

Vanilla Syrup -
Put 500 ml water: 500 gr sugar: 2 pcs vanilla pods, 3 drops vanilla essence, 2 pinch Arabic gum
2 pcs vanilla pods (split vanilla bean lengthwise on a work surface; scrape out seeds with the back of a knife)
Blend all the ingredients in Thermomix for 10 minutes at medium speed in hot temperature 75’C strain & bottle
In ISI Whipper dispenser:
4 Egg Whites
5 oz Fresh Lemon Juice 4 oz cocoa syrup
4 oz Vanilla Syrup
2 pcs N2O cartridge

Difford’s Guide Crimbo Cocktail Calendar

1st December - Dead Rabbit's Crimbo cocktail
2nd December - Operation Dagger's Crimbo cocktail
3rd December - The Clumsies' Crimbo cocktail
4th December - Le Syndicat's Crimbo cocktail
5th December - American Bar's Crimbo cocktail
6th December - The Connaught Bar's Crimbo cocktail
7th December - Flying Dutchmen Cocktails' Crimbo cocktail
8th December - The Gibson's Crimbo cocktail
9th December - Charles H. Crimbo cocktail
10th December - Last Word Saloon Crimbo cocktail
11th December - Atlas' Crimbo cocktail
12th December - NoMad's Crimbo cocktail
13th December - Himkok's Crimbo cocktail

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