Poet by the Sea

Recipe from: 24 May 2013
Poet by the Sea Mixologist World Class 2013

Ingredients 7
Servings 2
Time 00:10

Ingredients

  • 50
    ml
    Talisker 10YO
  • 10
    ml
    Antica Formula Carpano Vermouth
  • 2
    brspn Castor sugar
  • 1
    pinch
    Celery Salt
  • 2
    whole Quail eggs
  • 2
    cloves
    Cloves
  • 150
    ml
    Traditional Russian Kvass
 

Method

 
In a steel shaker add all ingredients except the kvass.

Using a Cappuccino frother, emulsifying ingredients.

Add ice and shake vigorously and fine strain into Beer Bottle.

Due to the density of alcohols present, texture of the egg, and slight carbonation of the kvass the drink should resemble that of an ale.

Garnish: novelty straw and Whisky wood smoked popcorn

Note: Kvass is a natural drink made by fermenting either: caraway seeds, bread (Black / Regular Rye Bread) wheat, barley even honey (Mead), by adding sugar, yeast and natural ferment

This recipe was created by Assaf Yechiel from Orphanage as part of the 2013 Diageo Reserve's WORLD CLASS Mixology Championships.

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