Eagle Eye
smooth, light, fizzy
cashew butter
elderflower
mint
silver rum
w/ milk chocolate bark + roasted cashews
Recipe
45ml cashew butter Bacardi silver rum
11.25ml elderflower liqueur
3.7ml mint vodka
90ml water
7.5g sugar
0.75g citric acid
0.15g salt
Cashew Butter Rum
Warm-up cashew butter until it's easily spreadable. Spread 200g into a deep-walled container. Refrigerate for 60 minutes to harden the cashew butter again.
Gently pour 1L of Bacardi silver over the top of the cashew butter then refrigerate for 48 hours. Strain through filter.
Mint Vodka
Force Carbonate
Fill a 2L bottle with 1.5L of your cocktail batch. Squeeze all of the air out and cap with a ferro day stainless steel carbonation cap.
Use a co2 tank with a gray ball lock disconnect attached and charge the bottle at 40psi. Keep the bottle attached while shaking to dissolve the co2 into the batch. This method works best cold.
Let the bottle sit refrigerated for 30 minutes then repeat. You can also do this in a torpedo keg and leave attached to the co2 overnight in a walk-in to carbonate. We use a black ball lock disconnect in that case and charge the co2 down the dip tube "out" side to dissolve faster.
Milk Chocolate Bark
Setup 3 sous vides with the following temperatures: 118, 79, 86 degrees Fahrenheit.
Vacuum seal your chocolate pieces; using higher quality chocolate lends to better tempers, less streaks, and obviously better flavor.
Place your vac bag into the 118 degree sous vide for 15 minutes then pull it out to move all the chocolate around by hand so there are no huge clumps, put back in for 10 more minutes.
After the initial 25 minute bath, transfer the bag to the 79 degree sous vide to drop the temp for 15 minutes.
After 15 minutes remove from water and mix around again, and place into the 86 degree bath for 10+ minutes. You can hold the bag in this bath for up to 12 hours.
When ready to form chocolate simply cut the bag and pour onto silpat or a mold and let harden.
We then dust with chopped roasted cashews.
