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Imagen Frutimbal & Pasas

Frutimbal & Pasas

Mariano Perez Tauler


Ball glass
Appetizer
Batido

Ingredients:

5 Cl.Crème de poire Merlet (licor de pera)
4 Cl.Sirope de Higos y Ciruelas Pasas, Canela y Naranja - homemade
3 Cl.Soda de Pomelo
3 Cl.Zacapa 23

Preparation:

Previous steps: To elaborate the fig syrup, Mariano uses 50 cl of water, 40 cl of sugar, 50 gr of plums, 100 gr of figs, 1 gram of cinnamon powder and 5 gr of grated sweet orange peel. Boil on a low heat for letting the figs and raisins drop all the substance in the syrup, smash the non disolved peels and strain.

Before making the cocktail dip the glass with pink grapefruit syrup, coating all its sides and removing the excess syrup from the glass leaving only the dipping inside the sides.

Elaboration: Once the glass is dipped inside with the grapefruit syrup, mix and shake the rum, the pear liqueur and the homemade syrup. Fill the half of the glass with crushed ice, pour the mixture in the shaker, add a top of the grapefruit soda (added with soda siphon of 50 cl: 20 cl of natural grapefruit juice, 5 cl of Monin grapefruit syrup, 25 cl of water and a siphon shot) and refill with crushed ice.

Garnish: Grapefruit peel with a really thin base of cinnamon powder inside, pear dice and a cinnamon limb. Accompanied with figs and plums basted in elderflower liqueur, over a grapefruit skin punnet sprinkled with cinnamon.
 

Inspiration: The name makes reference to the pun between the word kettledrum and fruit (timbal and fruta in Spanish), a kettledrum of fruit in which we play with the frutal flavours of the pear, the notes of the figs and plum raisins, and the citrus of the grapefruit (in the glass dipped and with the grapefruit soda) and the orange (in the syrup). It is accompanied by the hints that give the rum and the cinnamon.


Photo courtesy: Mariano Pérez - © Sidecar by MERLET  

Picture by Photo courtesy: Mariano Pérez - © Sidecar by MERLET  Picture by Photo courtesy: Mariano Pérez - © Sidecar by MERLET

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