Art of War
umami, apple, mellow
red miso
ghee
red apple
calvados
shiso
japanese whisky
10 year verdelho
w/ red apple + shiso gel
Calvados — a floral apple brandy from Normandy — is washed with red miso & ghee. The clarified butter lends a smooth texture while the miso lends a rich umami flavor to the sweetness of the calvados.
Recipe
37.5ml miso ghee calvados
7.5ml Iwai whisky
7.5ml H&H 10 year Verdelho
7.5ml shiso vodka
45ml red apple juice
45ml water
7.5g sugar
0.75g citric acid
0g salt
Miso Ghee Calvados
In a pan, slowly heat up 200g of ghee with 20g of red miso while stirring. Let simmer for 10 minutes then take off the heat for 5 minutes.
Pour miso-ghee mixture into 1L of calvados. Freeze for 48 hours then strain through a cone filter.
Shiso Vodka
In a blender, add 1L of vodka with 6g of ascorbic acid; run on low until ascorbic is dissolved.
Add 100g of shiso leaves and pulse the blender until the leaves start to shred, then run on high for 30 seconds.
Distribute into centrifuge jugs and spin at 4200rpm for 20 minutes. Once done spinning, carefully strain through filter.
Do not squeeze contents of the filter, this will cause it to become cloudy.
Shiso Gel
In a blender, add 500ml of water with 4g of ascorbic acid; run on low until ascorbic is dissolved.
Next add 10g of shiso leaves and pulse the blender until the leaves start to shred, then run on high for 30 seconds. Strain through a filter, then add 40g of ultra-sperse 3 and immersion blend until fully incorporated.
*tip for keeping apple disks and/or slices fresh - make an ascorbicacid water bath 250ml water 4g ascorbic acid, 1g sugar. Hold cut up apples in the water bath to prevent browning (oxidation) during service.
