Rainbow Road
tart, white chocolate, bitter
cocoa butter
fermented rhubarb
mandarin blossom
xarello distillate
aperitif
w/ tangerine meringue
Recipe
30ml cocoa butter mandarin blossom vodka
22.5ml cocchi americano
15ml fermented rhubarb
7.5ml Xarello wine distillate
75ml water
09 sugar
0.75g citric acid
0.15g salt
Cocoa Butter Mandarin Blossom Vodka
Melt 200g of cocoa butter, pour into 1L of mandarin blossom vodka. Refrigerate for 48 hours. Strain through a filter.
Fermented Rhubarb
Add 500g of chopped IQF rhubarb to a large cambro then combine with 500g of sugar. Mix around to get all of the rhubarb coated. Let sit at roomtemperature for 5 days, mixing everyday.
On the 5th day mix together well then pour through a chinois and let all the liquid drain. Mix the liquid until sugar is fully dissolved and bottle your syrup.
Xarello Wine Distillate
In a rotovap, vacuum 2250ml of Xarello at 40 degrees Celsius, 180rpm, 30mbar until all the alcohol is removed (about 300ml for a 13% abvwine).
Save NA Xarello for another cocktail.
Force Carbonate
Follow forced carbonation instructions here.
Tangerine Meringue
In a chilled mixing bowl add 250g of egg whites and beat on speed 6 until frothy, then add 3.5g of tartaric acid. Increase the speed to 8 and slowly add 100g of sugar then 140g of powdered sugar. Increase to speed 10 until stiff peaks are formed.
Turn speed down to 6 again and add 7.5ml of tangerine extract with 0.25g of powdered orange food coloroing 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.
