Gin & Juice – by Kris Bahamondes

Updated: March 1, 2017

1.5 oz.’s Botanist Gin
.5 oz.’s unfiltered Sake
.75 oz.’s spirulina syrup
.5 oz.’s lemon juice
.25 oz.’s yuzu juice
1 egg white
Spirulina powder to garnish

Spirulina is considered a super-food, full of anti-oxidants and vitamins. It also happens to create a rich blue color that is rarely seen in the world of cocktails. Mix up a batch of these sours “post-spa” to impress your friends and complete their Zen. Ohmmmmmmm.

To make the Spirulina syrup: Blend 500ml water with 500ml white sugar to create simple syrup. Add 2 table spoons of spirulina powder and stir until fully blended.


Procedure: In a mixing tin add the Botanist gin, unfiltered sake, spirulina syrup, lemon juice, yuzu juice and egg white. Fill the tin with ice and shake vigorously to chill. Crack the tin and strain out the ice. Reseal the tin and shake again in a wave like motion to set the foam. Double strain the cocktail into a chilled coupe glass. Express a lemon zest over the top and rim of the glass before discarding. Drop a small dab of spirulina powder on the set foam and drag through it with a bar skewer to create your own design.
Garnish: Spirulina powder.





BBN_Cocktail_March_2017bA CIVIL ENGAGEMENT
1.5 oz.’s Beefeater 24 Gin
.5 oz.’s Poire Williams
.75 oz.’s vanilla-Thai chili syrup
.75 oz.’s lime juice
Top with ginger kombucha

Kombucha is a herbal tea based beverage with a fermented yeast culture aka natural carbonation. It has similar health benefits to any probiotic and has gained a lot of popularity amongst health-food savants. Much like ginger beer, a kombucha will add a wonderful bubbly hint of spice that really blends with the Thai chili in the syrup. Pear is a wonderful flavor for the spring and the vanilla also compliments it.

Procedure: Add the Beefeater 24, Poire Williams, vanilla-Thai chili syrup and lime juice to a mixing tin. Fill the tin with ice and shake vigorously to chill. Double strain the cocktail into a Collins glass over fresh ice. Top the cocktail with ginger kombucha and give it a light stir to incorporate the ingredients. Garnish and serve.
Garnish: Dehydrated pear slices.




BBN_Cocktail_March_2017cQUEEN STREET SOUR
1.5 oz.’s Beefeater gin
1.5 oz.’s carrot-apple juice
.75 oz.’s ginger syrup
.75 oz.’s lemon juice
1 oz. Aquafaba
Powdered Turmeric to garnish

Juice bars are popping up all over North America serving up your daily dose of produce in a delicious and drinkable format. One of my favorite juices I’ve tried was carrot which blends pretty seamlessly with apple or plum juice. Add some ginger spice and you’ve got a recipe for tasty.

Aquafaba is another name for the cooking liquid of beans and other legumes like chickpeas. The water is an emulsifier that works like egg whites adding overall texture and froth to the cocktail without any real additional flavour. Some people refer to it as vegan-egg whites when referring to its use in cocktails.

Procedure: Add the Beefeater Gin, carrot-apple juice, ginger syrup, lemon juice and aquafaba to a tin. Fill the tin with ice and shake vigorously. Strain out the ice and shake again in a wave like motion to set the foam. Double strain the cocktail into a chiles coupe glass and allow the foam to set. Garnish and serve.

Garnish: A thin stripe of turmeric powder.


Kris Bahamondes
C: 647.467.5979
E: KrisBahamondes@yahoo.com
Toronto, Ontario


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