William Kidd was a Scottish privateer commissioned to fight pirates in the Caribbean Sea but during his travels he became more and more thirsty for riches, so when he met a rich merchant he attacked him and took possession of the treasure he was carrying. Still no one knows where his treasure is hidden. I interpreted Kidd’s sea journeys as a connection of flavors from all over the world and with a modern and minimalist approach to Tiki I combine different gastronomic cultures, starting from Scotland, home of Talisker, up to the Caribbean where we find exotic fruits and spices. ESKYEPISM 30 ml Talisker 10 10 ml Fino Sherry 30 ml Toasted Barley and salted coconut cordial * 37,5 ml Clarified and Acid-Adjusted Pineapple 2 Drops Pimento Tincture ** Storm Atomisation *** Pineapple Chips and Cocada * TOASTED BARLEY AND SALTED COCONUT CORDIAL:
First I salted some coconut water (about 1 gram of sea salt on 150 grams of coconut water), after that let’s start toasting barley in the oven, then use the toasted barley to make a decoction with previously salted coconut water (more or less 10 grams of toasted barley on 500 grams of coconut water). Filter through a coffee filter and weigh the liquid obtained. For every 100 grams of liquid obtained add 100 grams of white sugar 1 gram of tartaric acid 0,5 grams of citric and 1,5 grams of lactic acid. ** PIMENTO TINCTURE:
200 grams of alcohol 96 degrees, 20 grams finely ground allspice, put everything in the siphon and load 2 N2O charges then let it vent, filter and bottle. *** STORM ATOMISATION:
Infuse the dulse seaweed and black pepper in water, filter and add salt. #worldclass #tartantiki #cocktail #cocktailporn #cocktailbar #cocktailbarmilano #cocktailbars #instadrink #cocktailday #drinkstagram #cocktailforyou #cocktailhour #cocktailrecipes #cocktailofinstagram #mixology #mixologyart #cocktailtime #cocktailoftheweek #cocktailoftheday #craftcocktails