Mela

INSTRUCTIONS

Preparation

Apple Cordial

600g Granny Smith juice
300g rosemary thyme syrup(see recipe below)
40g Citric Acid
8g Malic acid
It’s a speed challenge. Have the cold rosemary thyme syrup and acid weighed out and ready to go. As soon as you have a container of juice, pour it into a scale in measurements of 600 and immediately add acid and syrup to prevent oxidation. Each gram matters here.

Rosemary, Thyme

500 g sugar
500 g water
30 roasted black peppercorns
2 sprig thyme
2 sprig rosemary
Toast the peppercorns in pan until cracked and fragrant. Add water and sugar, stirring until fully incorporated. Add rosemary and thyme and let sit at low heat until fragrant and infused (around 10 mins) pull and strain.

Parmesan Blanc Vermouth

1 Bottle of Dolin Blanc Vermouth
200g Parmesan Cheese
Combine the ingredients in a Cambro and let it sit for 24 hours. Fine strain the cheese out.

Parmesan Tuiles

Remove the rind and finely grate the parmesan. Place 2 sheets of parchment paper down on a large sheet tray. Take a pinch of the grated cheese and place them evenly on the tray. Max of 16 per tray. Place the tray in the oven set at 400 degrees. Set a timer for 7min, at the 5min mark rotate the tray in the oven and let it continue baking for the remainder of the time, they should be golden brown. Remove from the oven and let them cool for a couple minutes until they slide off of the parchment paper.

Cocktail

1.5oz gin
1.5oz apple cordial
.75oz Parmesan vermouth
Pour all ingredients into your large tin. Fill half way with ice. Throw the cocktail 6-8 times. Pour over ice.