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Imagen Soplo Divino cocktail and pineapple skewer

Soplo Divino cocktail and pineapple skewer

Coctelería Creativa

Prepare at home a George Restrepo cocktail, Soplo Divino (Divine Breath), and accompany it with a fine pineapple skewer with ginger, mint and lyophilized cherry created by chef Esteban Jáuregui.

 

 

Ingredients (for 1 person)

For the Soplo Divino cocktail

  • 4.5 cl pisco acholado
  • 1 cl wine cordial
  • 2 cl Lemongrass syrup
  • 4 gr Rehudrated albumin or 4 cl egg white
  • 6 cl Ginger Ale

For the Skewers

  • 6 pineapple dice
  • 4 candied ginger sheets
  • 4 leaves of fresh mint

For the fresh cherry marmalade

  • 30 gr syrup (30% sugar)
  • 15 gr lyophilized cherry (freeze-dried )

Preparation

  1. Cut the pineapple in cubes, candied ginger sheets and separate fresh mint leaves.
  2. Dice sandwiched between ginger and mint.
  3. Click the skewers.
  4. Beat the egg whites slightly forming a light foam. On the other hand, break the lyophilized cherry and add together with the sugar.
  5. Brimming the skewer with the sparkling egg white and pass it with the cherry sugar. Let dry a few minutes, will be crisp.
  6. Bring together the syrup with the lyophilized cherry and let sit overnight in refrigerator.
  7. You can serve it now and add the fresh marmalade of cherry.
  8. Emplata y salsea con la mermelada fresca de cerezas.
  9. Make a lemongrass syrup with one part water, one part sugar and lemongrass.
  10. Make a cordial with powder wine, water, sugar and lemon. Leave it.
  11. In a shaker, add all ingredients except ginger ale and add ice.
  12. Shake with energy for a few seconds.
  13. Serve into a glass with curshed ice and complete with Ginger Ale.
  14. Garnish with a spring of sage or mint and sprinkle powdered wine.
Picture by George Restrepo

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