Clarified grapefruit milk punch

- A recipe by Jonathan STANYARD

Favorite

Making the recipe

Ingrédients

Grapefruit frozen puree – 23,5cl

Agave-based non-alcoholic spirit – 18cl

Non-alcoholic italian bitter – 6cl

Lime ambient puree – 6cl

Vanilla syrup – 6cl

Fresh grated cinnamon – 1/4 coffee spoon

Whole mile or coconut milk – 13cl

In a mixing vessel, combine the fi rst six ingredients and mix them well.

In a second vessel, add the milk and then slowly pour the prepared cocktail into the milk.

Let the mixture curdle for a few hours or overnight in the fridge. Now, set up a pour-over station with a paper fi lter or paper towels and pour the mixture into the fi lters. Let this slowly drip to clarify completely.

Store in an airtight container in the refrigerator.
Ingrédients

Lime ambient puree – 22,5cl
Water – 27,5cl
Lecithin (0,3%) – 1,5g

Combine the three ingredients and use a hand-held mixer
on the surface of the liquid. Allow it to stabilize for one
minute, then collect the air that has formed on top.
To make it even more air-like, use a fi sh tank aquarium pump with an air stone in the mixture. This will create a lighter and airier texture.

Serving

Glassware : old fashioned

Ice : large cubes

Garnish : lime air

Jonathan STANYARD

Based in Seattle, Jonathan Stanyard develops an approach to cocktail that is both technical and sensitive. With more than twenty years of experience, he stands out for his attention to detail, his respect for ingredients and his ability to transform raw products into complex and balanced creations.