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A clarified Porn Star Martini twist that includes Guadeloupean rum, ardour fruit, vanilla, and black tea infused with complete milk
Named after and celebrating the French West Indies (suppose Guadeloupe, Martinique, Saint Martin, and St Barths), the Antilles Française cocktail makes use of rum from Guadeloupe and do-it-yourself components to make an island-inspired Porn Star Martini twist. The drink showcases among the methods Bar 1802 focuses on sustainability and reduces waste.
Bar Supervisor Donovan Chouari tells us…
Title the cocktail.
Antilles Française
What impressed the title? What’s this drink’s origin story?
Its origin story comes from the truth that the French indies is the area with the most important Champagne consumption per resident AND is a area that produces loads of rum, so we needed to pair them each. We determined to stick with unique flavors, endemic to the islands, along with all of that. So it drifted towards a type of Pornstar Martini twist, within the type of a clarified milk punch with Champagne foam on high, as a substitute of the shot you often discover on the facet. It ends in a superbly balanced cocktail with nice mouthfeel. You get the tropical vibe with rum, passionfruit and vanilla notes, paired with the sunshine astringent notes of black tea and champagne.
What different drinks belong in its household?
Pornstar Martini and Milk Punch
What meals is that this cocktail finest served with?
Finest eaten with our house-cured and smoked duck breast, served in skinny slices, carpaccio fashion.
Components
- Marie-Galante white Rhum
- Vanilla and Hibiscus Infusion
- Lime Cordial
- Complete Passionfruit Syrup
- Black Tea and Mate infused Complete Milk
Please be aware that, in each cocktail and plate, all components are do-it-yourself beside the rums and liquors, together with infusions, syrups, shares, curing, and so on…
Instructions
Clarified, and topped with a champagne foam. Served in a chic high-stemmed coupette glass.
Extra detailed instructions under…
- Make a lime inventory, steeping lime shells into water for a minimum of 24h. Filter and add 400g sugar and 50g citric acid per liter
- Make a passionfruit syrup by mixing 6 complete VERY ripe ardour fruits into 1L water then filter. Add 1kg Sugar.
- Steep 50g dried hibiscus and a vanilla pod in boiling water for 10 min. Let cool and filter.
- Frivolously armblend 50g Earl Grey and 30g Yerba Maté per liter of chilly complete milk. Superbag filter.
For a cocktail batch, add all of the components into infused milk following these ratios:
- 2L Marie Galante White Rhum
- 2L Champagne “waste” (flat/oxydized)
- 4L Hibiscus / Vanilla infusion
- 2.5L Passionfruit Syrup
- 3L Lime Cordial
- 3L Infused Milk
Let sit for an hour, then superbag filter.
For the cocktail itself, hold within the fridge and immediately pour into a relaxing coupe glass, high with leftovers Champagne foam (Champagne “waste” with teaspoon or Sucro Emul foamer/texturizing agent. In an electrical milk foamer machine) after which Sip & Take pleasure in!
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