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shizo

Cresses in cocktails

In this article we’ll take a closer look to some cocktails with Koppert Cresses

Dushi buttons are tiny flower heads, their small size is largely compensated by their complex flavor profile. The combination possibilities are almost endless, make sure to check out the Foodpairing tree in the Explorer.

For the purpose of creating a new cocktail we selected rhubarb in the Foodpairing Explorer and made a syrup with it. We infused the basic rhubarb syrup with Dushi buttons, allowing the syrup to enrich itself with the complex flavor of the flower bud. The infused syrup was used to aromatise a sparkling wine, which also matches the Dushi buttons. The cocktail is garnished with some buttons, which will give extra kick to it while the syrup provides a nice aromatic baseline.

Here you can find the complete recipe.
The Dushi buttons contain a lot of flowery and rose-like aromas, making a combo with litchi possible.
Yet the buttons also have a green face, nicely matching the flavor profile of cucumber. Playing with the green flowery theme of this product, we have created a classic Tom Collins with a Dushi twist (see our Olympic games cocktails).

Hendrick’s Gin was used to get a nice Foodpairing match with the Dushi buttons since this gin is aromatized with cucumber. The buttons were used to flavor our homemade soda.

Put some flower buds in a Seltzer bottle, fill with water and load a soda capsule. Leave the pressurized bottle overnight so the buttons can release their flavor and the gas can dissolve properly in the water. Next a Classic Tom Collins was prepared with the Hendrick’s Gin, topped off with the flavored soda. Litchi can be used as a garnish, it really brings out the rose-like character of the Dushi button. Link to recipe.

 

The flavor profile of Shiso® Green also shows quite a lot of flowery aromas, but with citrus twists. The latter aromas can also be found in Cointreau.

Cointreau is used in many cocktails, but the White Lady (gin, Cointreau and lemon juice shaken with egg white) is a cocktail that stands out because of its powerful simplicity.

We blended a basic sugar syrup with Shiso® Green, next we sidetracked from the original White Lady recipe by adding egg white to the syrup, pressurizing it with nitrogen in a siphon. This gives a creamy foam with the aroma of Shiso® Green.

Next we applied this foam as a second layer to the shaken gin, cointreau and lemon juice. The physical separation of the two elements provides a strong taste contrast, which is quite fascinating indeed. Even so, it might be wise to dampen contrast a bit with a pinch of salt. Addition of salt in any cocktail will provide fullness, prolong all flavours and smooth out crude edges. Freeze dried soy sauce presents itself when looking at the Foodpairing tree of Shiso® Green, so we garnished our White Lady variation with it, it works surprisingly well! Link to recipe.

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FOODPAIRING SESSION AT OBUMEX WITH ROGER VANDAMME

Together with Roger Vandamme of the restaurant Het gebaar in Antwerp,we did a foodpairing session in the kitchens of Obumex (a belgian top quality kitchen producer).
3 foodpairings we are going to show; one around the combination of tomato and mozzarella. One around beetroot, shizo, chorizo and oyster leave. And the last one around potato with truffle. The recipes are a combination of foodpairing with some molecular gastronomy techniques like spherification, use of the siphon,…
This is one of the 3 movies we started to make with belgian chefs around foodpairing. So more will follow. This one is in Dutch.

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