The pastry department was also in charge of the non-alcoholic beverage program. With my bit of knowledge in that department I started to develop a few recipes for Chef to try. I bought some products and started to play at home. Scaling each recipe and developing them before bringing each to the table. Within a few weeks I took over the N/A beverage pairing and started experimenting with some ideas.
The first beverage was to pair well with both of our chocolate courses. Elements of lime, milk chocolate, and the flavors of port. Here is the outcome:
Blackberry, vanilla, and ginger
8g - cardamom, green
2 each - lime peel
2 each - vanilla beans
600g - H2O
130g - sugar
500g - blackberries
8g - ginger juice (to taste)
TT - citric acid
TT - salt
-Toast cardamom
-Add H2O, peels, vanilla, and sugar
-Bring mixture to a boil then remove from heat and steep for 5 minutes
-Strain and chill the syrup base
-Blend base with blackberries and ginger juice
-Push through a chinoise and season
-Pour into isi and add 2 charges
Vanilla and lavender scent:
4 each - vanilla beans
10g - lavender
2g - cardamom, black
200g - H2O (also works very well with a high proof alcohol base)
-Toast cardamom and place all ingredients in a cryo bag
-Allow to infuse for 24 hours
-Strain through coffee filer and add to spray bottle
Foe champagne:
I really love this recipe: Once CO2 is added it gives a bite and some light bubbles on the palate. It really is an excellent way to start off the pairing. Ripe Asian pears and enough acid to slightly off put the sugars is key to this beverage.
3 each - lemon, peels, whole
3 each - star anise
6g - fennel seeds
3 each - cloves
400g - H2O, Fiji
120g - sugar
0.25g - earl grey
0.50g - chamomile tea
700g - pear, Asian peeled and cored
TT - citric acid
TT - salt
-Bring spices, sugar, lemon, and H2O to a boil
-Add tea and steep for 15 minutes
-Strain, chill, and blend with pears
-Adjust seasoning, strain through a oil filter
Other options:
Replace Asian pears with pomegranate, or pressed white grape juice. Think flavors of presseco, mascato, and cava.
Jalapeño lemonade:
This beverage was paired with elements of corn, a variety of clams, and fennel. It is extreamly refreshing and the color is stunning.
500g - H2O
130g - sugar
5 each - lemon, peels, whole
8g - shisho, green, picked
4g - cilantro, picked
8g - jalapeño, seeded
TT - salt
To mix beverage:
2 oz - infused base
1 1/2oz - lemon juice, fresh squeezed
Shaken, served in a chilled riesling stem
-Bring H2O, sugar, and lemon peels to a boil, cover and steep for 15 minutes,
-Strain and chill
-Blend with fresh herbs
Valencia and mint:
Chef Keith Willis and I first made a version of this drink at the Hotel Baker in 2007. This is the adapted recipe.
Syrup:
225g - elderflower syrup
100g - H2O
4 each - orange peels
1 each - ginger tea mightly leaf
2 each - green tea mightly leaf
30g - mint, picked
Soda:
1 each - lime juice
6 each - orange juice
Total = 625g juice, 275g syrup
-Bring H2O and syrup to a boil, add mint, teas, and orange peels. Infuse for 10 minutes
-Strain, chill, scale and mix with juices then carbonate
Fresh currants were just coming into season so i jumped on the opportunity to play with their bright and sour flavors. We used the sweetness of pomegranate to balance this beverage.
Currants and pomegranate:
6g - cardamom, black
2g - lavender
8 each - clove
4g - juniper berries
17 each - black peppercorns
500g - H2O
60g - sugar
250g - currants, fresh (red or white)
2 each - lemon peels
TT - citric acid
50g - Italian pomegranate soda (added on the pick up)
-Toast spices then add H2O and sugar
-Bring mixture to a simmer then pour over the berries and lemon peels, steep for 10 minutes
-Push through a chinoise and season to taste
Pomegranate Ice:
800g - POM juice
400g - H2O
4g - citric acid
Freeze over foil or plastic wrap to create a textured ice. Brake into shards
Some thoughts:
- strawberry vinegar and rhubarb soda
- alcohol free Campari
- alcohol free bitters
- toasted cherry wood tea
- earl grey, vanilla, raspberry bubble tea
- smoked root beer
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