In The Family Cocktail is part of the G7 Cocktails, a series of 7 unique cocktail recipes created by some of the best bartenders in Sydney specifically for our sister website Gourmantic’s 7th Birthday celebrations.
In The Family cocktail is created by Bryce McDonough of Burrow Bar in Sydney and is based around ingredients that belong in the same family, agave and aloe vera while the supplementals are virtual cousins. Think the grassy sweetness of sugarcane, the herbal elixir of Chartreuse and the subtle smoke of the mezcal and flamed sugarcane. The name also gives a nod to the love of the hospitality industry and its overriding sense of family.
For the recipe, Bryce fat-washed Mezcal Amores with coconut oil first and the aloe vera juice reduced to syrup. The cocktail is stirred and served in a coupette with a Chartreuse-infused sugarcane “candle”.
In the Family combines sweet agave notes with a herbal top note and the soft, gentle lingering smoke from the mezcal. The coconut oil fat-wash doesn’t add any flavour but gives the cocktail complexity and a richer mouth feel.
“In The Family” Cocktail Recipe
Created by Bryce McDonough of Burrow Bar, Sydney for Gourmantic’s 7th Birthday
Ingredients
- 45ml coconut oil fat-washed mezcal
- 10ml aloe vera reduction
- 15ml Cocchi Americano
Fat-Wash Mezcal:
- 500g mezcal
- 75g coconut oil
Glassware: coupette
Garnish: Chartreuse-infused sugarcane “candle”
Method
1. To fat-wash the mezcal, the oil needs to be in liquid format. Place it in a warm location long enough to melt. Add oil and alcohol to a jar with a tight fitting lid, affix lid and shake a couple of times. Pick it up and shake it every 5 minutes or so for the next 30 minutes, then leave on the counter to the hour mark. Put the jar in the freezer until the oil solidifies and becomes very easy to remove. Run it through a coffee filter to remove any remaining solids.
2. Over low heat, reduce the aloe vera juice for approximately 20 minutes to about a third.
3. Chop off a segment of the sugar cane. Peel the outside using an old knife then cut into thin strips. Vacuum seal in a bag with about 5ml of Chartreuse per stick.
4. To make the drink, add mezcal, aloe vera and vermouth into a mixing glass with ice. Stir until very cold and strain into a coupette. Top with Chartreuse-infused sugarcane “candle” and kiss with a flame.
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