Cool Your Jets
fresh, astringent, melon
vanilla greek yogurt
cantaloupe
mint
green tea
agricole
vodka
w/ vanilla meringue
Recipe
33.75ml vanilla greek yogurt Grey Goose vodka
7.5ml Grey Goose vodka
11.25ml Uruapan Charanda
7.5ml mint vodka
45ml cantaloupe juice
15ml green tea
30ml water
7.5ml sugar
0.75ml citric acid
0.15g salt
Vanilla Greek Yogurt Grey Goose
Mix 300g of vanilla greek yogurt with 1L of Grey Goose. This process works best if kept cold. Then distribute into centrifuge jugs and spin at 4200rpm for 20 minutes. Once done spinning, carefully strain through filter.
Mint Vodka
In a blender, add 1L of vodka with 6g of ascorbic acid; run on low until ascorbic is dissolved. Next add 100g of mint leaves and pulse the blender until the leaves start to shred then run on high for 30 seconds. Do your best to just use mint leaves, stems are the enemy.
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.
Cantaloupe Juice
Discard seeds and rind. Add the fruit to a blender with 12g of ascorbic acid and 10ml of pectinex-ultra SPL per liter. Blend to create a puree. Let stand at room temperature for 1 hour, use saran wrap on the puree to limit contact with air.
Distribute into centrifuge jugs and spin at 4200rpm for 20 minutes. Once done spinning, carefully strain through filter.
Green Tea
Combine 20g of green tea and 1L of water and let sit at room temperature for 24 hours. Strain through a filter.
Vanilla Meringue
250 g egg whites
100 g sugar
140 g powdered sugar
3.5 g tartaric acid
7.5 ml clear vanilla extract
In a chilled mixing bowl add 250g of egg whites and beat on speed 6 until frothy, then add tartaric acid.
Increase the speed to 8 and slowly add sugar followed by powdered sugar.
Increase to speed 10 until stiff peaks are formed. Turn speed down to 6 again and add the vanilla extract and let mix for 1-2 minutes.
Scoop meringue onto silpats and spread to about a half inch thick. Place in a dehydrator for 24 hours at 165 degrees.
Once done snap into shards and store in a cool dry place.
