To Infinity
vegetal, herbal, peppery
tomato
thyme
turmeric
pink peppercorn
blanc vermouth
tequila
w/ cherry tomato + thyme gel
Recipe
45ml thyme turmeric tequila
15ml dolin blanc vermouth
1.875ml pink peppercorn
60ml tomato water
40ml water
7.5g sugar
0.75g citric acid
0.15g salt
Thyme Turmeric Tequila
In a blender add 1L of tequila with 6g of ascorbic acid, run on low until ascorbic is dissolved. Next add 10g of turmeric and 30g of thyme then run on high for 60 seconds.
Mix in 150g of crumbled queso fresco and strain through a filter until clear.
Pink Peppercorn Tincture
Sous vide 100g of pink peppercorn 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.
Tomato Water
Add tomatoes 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 2 hours, 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.
Thyme Gel
In a blender add 500ml of water with 4g of ascorbic acid, run on low until ascorbic is dissolved. Next add 20g of thyme and pulse the blender until the leaves start to shred then run on high for 30seconds.
Strain through a filter, then add 40g of ultra-sperse 3 and immersion blend until fully incorporated.
