Today we tackle an Aviary cocktail, it's a little labor intensive, but well worth your sweat!
I wanted to do this episode because I've been thinking a lot about the fact that most of the top bars of today are taking Old Recipes and reconstructing them in surprising ways. The Dead Rabbit in New York City considered one of the top bars in the country if not the world built their whole bar program around doing just that. But the Aviary shows us just how far this idea can be pushed and make some pretty incredible drinks around it. This drink, The Zombie Panda, is a prime example of it and so I thought worth sharing with you guys. I'm not going to lie, this drink is a bit of a project to make and you'll need to buy a few things from amazon, but if you do it will be well well worth it!
This episode is a bit on the long side, but well worth a watch! Hope you guys enjoy this episode and I'll see you in the comments!
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Here's a list of the gear I use in this episode:
1 Quart iSi Whipper: amzn.to/2MWHLMd
Marinade Injector: amzn.to/31tRbT9
5/8" Ice Sphere mold: amzn.to/2MRcQ3N
Barfly Copper Measuring Cup: amzn.to/2BA24Yk
Barfly Shaking Set: amzn.to/2Va5FFh
Barfly Hawthorn Strainer: amzn.to/2OkFZ8v
Barfly Fine Strainer: amzn.to/2X44wD8
Kitchen Scale: amzn.to/31xMOqu
Citric Acid: amzn.to/2YSsGxv
The Aviary Book: amzn.to/33z234n
The Aviary Book Reserve Edition: amzn.to/2QzeqIt
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Here's The Specs:
Raspberry Marbles:
257 Grams Water
64 Grams Raspberry Liqueur (I use St. George)
51 Grams Simple Syrup
2 Grams Citric Acid
Zombie Panda (Drink Base):
2oz (60ml) Pisco
1oz (30ml) Lychee Syrup
.75oz (22.5ml) Lemon Juice
6oz - 7oz Raspberry Marbles
30 сен 2024
