Triple berry Highball

• कुल समय: 2 hours 10 minutes

सामग्री

Tropical Berry Highball Bright, refreshing, and a little more complex than it looks.

For this one, I partnered with Gvolcantequila and built the drink specifically around their Reposado. The light aging brings a subtle richness and layered depth that works beautifully with tropical fruit, especially in a clarified format like this. Here, clarification isn't just a gimmick, it actually matters.

A cleaner liquid holds carbonation better, giving you finer, longer-lasting bubbles and a sharper, more structured highball.

Recipe Tropical Berry Highball Clarified juice (agar clarification)

2 parts pineapple

part strawberry Juice your fruits (example yield: 913 g total juice). Take 25% of that juice and add 0.2% agar agar (based on total juice weight).

Heat while whisking and bring to a boil. Add this back into the remaining 75%, whisk to combine, then refrigerate for ~1 hour until fully set. Break the gel, strain through cheesecloth, and let it fully filter.

Yield: ~70% of initial volume.

Cordial (for 500 ml clarified juice)

52 g agave syrup

3.0 g citric acid

1.5 g malic acid

0.6 g salt

Mix to combine.

Per serve

150 ml cordial

1.5 oz Volcán Reposado

• 5 ml green ancho liqueur

Charge in a cream whipper with N₂O, shake 10 sec, release gas.

Charge again, shake, and rest in the fridge.

Serve

Prepare a highball glass with a light dusting of smoked paprika.

Fill with ice, release gas from the siphon, and pour. #tequila #summerdrink

3 hours ago

निर्देश

Start by making a coconut caramel base:

In a saucepan, combine 500 ml coconut water, 400 g sugar, and 0.75 g lysine. Bring it up to 120°C and hold it there for 10 minutes, stirring constantly. If the temperature creeps above 124°C, bring it back down with small additions of hot coconut water.

Let it cool, then check the Brix (you’re aiming for ~80). Dilute with more coconut water to bring it down to 60 Brix.

For the infusion:

Add 500 ml Havana Club 7, 100 ml Plantation OFTD, 95 ml coconut oil, and 75 g toasted coconut chips to a sous-vide bag. Seal and cook at 75°C for 2 hours, giving it a shake once or twice along the way.

Chill the bag in ice water, then freeze until the oil solidifies. Strain through a fine mesh, then a coffee filter.

To finish, blend 2 parts coconut rum with 1 part of your coconut syrup.

Triple Coconut Sour

2.5 oz triple coconut liqueur

1 oz fresh lime juice

2 dashes Angostura bitters

Pinch of salt

1 egg white

Shake it your way (dry, reverse, whatever works), then fine strain into a chilled glass. Garnish with toasted coconut.

Cheers 🥥