Strawberry Compressed

Making the recipe

Ambient purees without added sugar Les vergers Boiron Strawberry

Ingredients

Brandy – 1 1/4 oz

Sherry – 1 1/4 oz

Strawberry ambiant puree – 2 1/2 oz

Mix the cocktail ingredients in a glass with ice, stir,
and strain into a coupe glass.
Ingredients

Strawberry ambient puree – 5 oz
“Obulato” sheets (ultra-thin potato starch sheets)

Once clarified** via centrifuge, stir over ice and strain into
a cocktail glass.
Spread layers of strawberry purée between obulato sheets
(4 layers total).
Dry overnight until crisp and serve as garnish.
Extract the strawberry puree using a juicer.
Weigh the puree.
Add pectinase at approximately 3% of the total puree weight.
Blend with a mixer until the pectinase fully dissolves.
Let rest ± 30 minutes; the enzyme will separate fi bers and
create sediment.
Centrifuge to remove fi bers and obtain a clear liquid.
Filter the centrifuged puree to ensure no residue remains.
Once the clarifi ed puree is ready, incorporate the remaining
ingredients according to the recipe.

Simone Caporale

For more than 15 years, Simone Caporale, internationally renowned mixologist and artisan of taste, marks the universe of cocktail with his creative and demanding vision. Owner of Sips in Barcelona, voted best bar in the world, it stands out for its sensory approach, sense of detail and ability to place taste at the heart of every creation.