Bloody Mary with arbequina olive oil caviaroli and redcurrant2017-04-07T12:10:27+00:00

Bloody Mary with arbequina olive
oil caviaroli and redcurrant

CAVIAROLI, just like oil, floats on top of watery liquids due to its density. In this case, this characteristic has been used so that the CAVIAROLI floats on the Bloody Mary, so that when the cocktail is drunk, two very different textures combine in every sip, yet the two tastes remain separate. As a final touch, when the drinker finishes their cocktail, they will find a vodka-soaked redberry, which will provide an acidic, alcoholic final note to clean the palate.

CLEAR TOMATO WATER

1.2kg ripe red tomato

  1. Wash the tomatoes in water and liquefy them.
  2. Put the juice in a tall, narrow container, without moving it.
  3. Let the container rest for 1 hour in the fridge so that the flesh separates from the water.
  4. Get rid of the flesh from the top of the liquid and keep it aside for other dishes.
  5. Strain the tomato water through paper, resulting in a clear water.
  6. Keep it in the fridge.

BLOODY MARY

200g clear tomato water (pre-made)
25g vodka
100g celery
3 drops of tabasco
3g Worcester sauce
Salt
Crushed black pepper

  1. Mix the tomato water with the vodka, tabasco and Worcester sauce.
  2. Season with salt and crushed black pepper.
  3. Wash and chop the celery. Add it to the liquid mixture and vacuum pack.
  4. Keep in the fridge for 6 hours and strain.
  5. Keep it in the fridge.

VODKA-SOAKED REDBERRIES

4 redberries
20g vodka

  1. Put the redberries in the vodka and vacuum pack.
  2. Keep in the fridge for 3 hours.

FINISH AND PRESENTATION

20g ARBEQUINA OLIVE OIL CAVIAROLI

  1. In a cocktail glass, pour 50g of cold Bloody Mary.
  2. Add a vodka-soaked redberry, which will sink to the bottom, and finish off with 5g of ARBEQUINA OLIVE OIL CAVIAROLI, which will float on the top.

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