Lizard King
citrusy, nutty, tropical
lemongrass
toasted coconut
toasted brown rice
dry vermouth
agricole
w/ milk foam crisp
30ml Neisson agricole rum
11.25ml dolin dry vermouth
7.5ml toasted coconut
7.5ml lemongrass tea
3.75ml toasted brown rice
90ml water
7.5g sugar
0.75g citric acid
0.15g salt
Toasted Coconut Tincture
Sous vide 100g of toasted coconut with 1L of vodka for 90 minutes at 165 degrees Fahrenheit.
Transfer to a crushed ice bath for 5 minutes to slow the infusing process and to cool the bag to handle safely. Strain through filter.
Lemongrass Tea
Sous vide 100g of dry lemongrass with 1L of vodka for 90 minutes at 165 degrees Fahrenheit.
Transfer to a crushed ice bath for 5 minutes to slow the infusing process and to cool the bag to handle safely. Strain through filter.
Toasted Brown Rice Tincture
Sous vide 100g of toasted brown rice with 1L of vodka for 90 minutes at 165 degrees Fahrenheit.
Transfer to a crushed ice bath for 5 minutes to slow the infusing process and to cool the bag to handle safely. Strain through filter.
Force Carbonate
Follow forced carbonation instructions found here.
Milk Foam Crisp
750g whole milk
2g carrageenan
120g sugar
8g salt
20g vanilla powder
50g whole milk powder
In a thermomixer blend 750g of whole milk with 2g of carrageenan at 195 degrees for 10 minutes on speed 3.
Then add 120g of sugar, 8g of salt, 20g of vanilla powder, 50g of whole milk powder, and blend for 60 seconds on speed 3 to incorporate.
Turn the speed up to 7 with no heat and blend for another 5 minutes. Pour the hot mixture into a chilled bowl in a crushed ice bath. Whisk the mixture continuously until cooled, scraping down the sides as you go.
Once cooled, pour a thin layer onto asilpat and spread evenly. Pour more mixture onto the top and spread again.Then a final thin layer spread evenly until about an 1/8th inch thick.
Dehydrate for 24 hours at 155 degrees.Snap into your desired shapes.
