Cheers y’all!
- 1½ oz · 45 mlaquavit
- ¾ oz · 22.5 mlSuze
- ¾ oz · 22.5 mlpineapple gum syrup
- ¾ oz · 22.5 mlfresh lime juice
- 5 dropssaline solution
- Islay Scotch (Laphroaig), to mist
- 1
Add all ingredients to a shaker tin.
- 2
Add ice and shake until chilled.
- 3
Strain into a rocks glass over large-format ice.
- 4
Finish with a mist of Islay Scotch.
- 5
Garnish with a fresh dill sprig.
- 500 g. pineapple juice
- 400 g. white sugar
- 30 g. gum arabic
- 10 g. mild yellow curry powder
- 3 g. citric acid
- 1
Set a water bath to 145°F · 63°C.
- 2
Add the pineapple juice to a blender.
- 3
Blend on the lowest speed and slowly add the gum arabic until fully incorporated.
- 4
Gradually add the sugar, citric acid, and curry powder while blending.
- 5
Pour the mixture into a vacuum-seal bag and seal.
- 6
Place in the water bath for 2 hours.
- 7
Remove and briefly chill in an ice bath.
- 8
Strain through a fine-mesh sieve lined with cheesecloth.
- 9
Store refrigerated in a sealed container.
- 100 g. Liber & Co. Pineapple Gum Syrup
- 1 g. mild yellow curry powder
- 1
Add the curry powder to the syrup.
- 2
Stir until fully incorporated.
- 3
Let sit for 30–60 minutes, tasting periodically.
- 4
Strain through cheesecloth to remove the solids.
- 5
Store refrigerated in a sealed container.
anatomyofadrink.com/cocktails/kick-push-coast