Note: for this popup I asked my good friend Mitch Davis to act as sous-chef and guest bartender. This is the second of three cocktails he developed for this menu, and the rest of this post is written by him.
Something rich enough to compliment the heartiest part of the meal, but sour and refreshing enough to cut through the richness as well. What started as a mezcal margarita took a few twists with some infusions, a Grand Marnier foam, and a boost of Ancho Reyes and Laphroaig to add more heat and smoke.
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For 4 servings.
For the tea-infused Laphroaig:
15g oolong tea
For the strawberry-infused mezcal:
490g strawberries, hulled and sliced
For the Grand Marnier foam:
50g Grand Marnier
1.5 sheets gelatin (4g 170 bloom)
16g egg white (~1/2)
100g Meyer lemon juice (from about 2 1/2)
1 oz lime juice
3/4 oz agave nectar
1/4 oz Ancho Reyes chile liquor
1/4 oz tea-infused Laphroaig, from above
1 3/4 oz strawberry-infused mezcal, from above
Grand Marnier foam, from above
Prepare the tea-infused Laphroaig (up to 1w in advance): Combine the Laphroaig and tea. Infuse at room temperature for 30m. Strain through a fine-mesh strainer.
Prepare the strawberry-infused mezcal (up to 3d in advance): Combine the mezcal and strawberries in a vacuum bag without sealing. Infuse sous vide at 86F for 1.5hr. Strain.
Prepare the Grand Marnier foam (up to 2h in advance): Bloom the gelatin in cold water for 5m. Gently squeeze excess water from the gelatin and combine in a pot with the water and sugar. Warm to 122F to dissolve the sugar and hydrate the gelatin. Remove from heat and chill over an ice bath. Blend the egg white and lemon juice into the chilled syrup. Transfer to a whipping siphon and reserve in the refrigerator.
To serve: Charge the siphon once with N2O and shake well. Add lime juice, agave nectar, Ancho Reyes, Laphroaig, and mezcal to shaker tin. Add ice and shake for 15 seconds. Fine strain into a coupe glass and top with the foam. Garnish with lime zest.