Right then boys and girls. Time for this week’s #MasterofCocktails – this week we’re making a pork-infused wet martini. Sound appetising? Well it should – It’s delicious.
This one’s called ‘Tea Thyme with Pepper Pig’ (I’m still waiting for my cocktail-naming crown to be delivered, by the way).
Plenty of prep work to do before bringing it all together, so let’s get to it.
You’ll be needing these…
List of Ingredients
- 25ml of Cocchi Americano
- A Lemon (garnish)
- 50ml of Bathtub Gin
- Silver Needle Tea
- Fresh Thyme
- Whole Peppercorns
- 1 teaspoon of Rendered Pork Fat
Right, so – A day before we make the cocktail, we need to put our aromatics in the Americano and Fat-wash our gin. To work, then.
For the Americano – you’ll need 25ml of Cocchi Americano – into a bag.
Then sling in about this much silver needle tea per portion:
1 yummy sprig of fresh thyme:
And 4 whole peppercorns:
Seal it up, and wait until tomorrow evening:
Now – for the gin – we’re going to use approximately 10:1 – so for our 50ml Bathtub Gin, we want about a teaspoon. Into a bag, and give it a ‘smoosh’ about.
You can now sling them both in the fridge and leave them alone until tomorrow.
Oh yeah – forgot the pork fat recipe. It’s this. Sous vide @85 c for 2 hours:
Then strain the fat off the leftover grollum and refrigerate.
On the day of making the cocktail (I did it about seven hours prior), we’ll need to filter our fat-washed gin.
Due to the wonders of filtration, it’ll come out crystal-clear.
We’ll leave that alone for this evening.
The final stage is to filter out the botanicals from the Americano. Mesh strainer will be fine for this. The botanicals are all pretty chunky.
Actually, no, I am going to filter that. There are some bits in there that’ll spoil things.
Backup filtration provided by Hario 1 cup filter…
Yep. Thought so.
So – the final stage is simply stirring the two pre-measured ingredients (fat-washed gin, pimped-up Americano) over ice. Tum te tum te tum…
Now leave it to sit for a minute or two whilst we prepare our garnish from Lemon Zest and Thyme. Thusly…
Now grab a frozen Coupette, and strain the drink into it.
Finally, Garnish, and express a bit more lemon zest over the top.
And serve. ‘Tea Thyme with Pepper Pig’. Boom.
BTW – this is *reasonably* challenging on the ‘pork-flavour’ front. You can tone down the amount of fat used if you wish. And do make sure not to leave out that spritz of lemon zest at the end. It’s an essential foil to the richness of the drink.
Joining in with #MasterofCocktails next week? Splendid. Here’s what we’re using.
Next week, you’ll be needing these…
Basil, Olive Oil, Eggs, a Lemon, St. George Terroir Gin, Sugar Syrup, Olives and Salt.