This really has nothing to do with anything, but I just have to put my good vibes out there for Bryan Voltaggio to win Top Chef. I subscribe to the Volt (his restaurant's) blog (Volt is a few miles from my house in Frederick, MD), and their amazing bartender just sent out this drink recipe. Seriously. This is actually something they serve... truly a Hey... Check This Out moment...
Ginger ale:
1 1/2 cup sugar
1 1/2 tbl spoon fresh grated Ginger on a microplane
Juice of one lemon
250 ml of Sazarac Rye
750 ml filtered 190 degree water
Combine all ingredients in metal bowl and stir. Let sit for 2 hours until cool. Strain through cheescloth placed in a funnel.
Pour half the mix into a 1liter soda siphon, screw top on tight and charge with 2 co2 chargers.
Absinthe foam:
2 gelatin sheets 9×2 3/4 inches
1/2 cup 10x confectioners sugar
4oz Absinthe
2oz emulsified egg whites
Chill an empty ISA cream canister.
In a saucepan take 10oz of filtered water and place over low heat.
Bloom the gelatin sheets in ice and h2o for 5 minutes. Add to hot water. Stir.
Add sugar. Stir.
Cool.
Add absinthe, egg whites. Stir.
Strain through a chinois into metal bowl. Chill.
Pour into ISA canister screw top on and charge twice with no2 chargers.
To construct drink:
Place Ginger soda siphon in a warm water bath for 10 minutes.
Spray 2 1/2 oz of ginger mix in a polished martini glass.
Top with a thin covering of absinthe foam. About 1 1/2 ounce.
Yield: 16 drinks.
Cheers!
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