Dill Breaker
herbaceous, peppery, silky
dill
black pepper
olive oil
greek yogurt
cucumber
reposado tequila
w/ yogurt + dill bubbles
Recipe
15ml dill vodka
15ml black pepper evoo vodka
30ml Greek yogurt reposado tequila
37.5ml cucumber juice
52.5ml water
7.5g sugar
0.75g citric acid
0.15g salt
Dill Vodka
In a blender, add 1L of vodka with 6g of ascorbic acid; run on low until ascorbic is dissolved. Next add 100g of dill 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 as this will cause it to become cloudy.
Black Pepper Extra Virgin Olive Oil Vodka
In a pan toast 30g of cracked black pepper. Add 200g of olive oil.Let simmer for 10 minutes then take off the heat for 5 minutes. Pour BP EVOO mixture into 1L of vodka. Freeze for 48 hours then strain through a filter.
Greek Yogurt Reposado Tequila
Mix 300g of Greek yogurt with 1L of reposado tequila. 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.
Cucumber Juice
Peel English (hothouse) cucumbers and juice into a container. For every 12 cucumbers add 12g of ascorbic acid and 10ml of Pectinex-ultra SPL.
Refrigerate for 24 hours then strain through filter until only clear juice comes out. Catch juice in a new container and top off occasionally until all of the juice is done straining.
Dill Yogurt Bubbles
First make dill water:
In a blender add 500ml of water with 4g of ascorbic acid; run on low until ascorbic is dissolved. Next add 20g of dill and pulse the blender until the leaves start to shred then run on high for 30 seconds. Strain through a filter.
Gently mix 500g of dill water, 10g of sugar, 20g of yogurt powder, and 5g of foam magic.
Put mix into a deep walled container and add a fish tank bubbler to create large lacy bubbles. Scoop with a large wide serving spoon onto your cocktail.
