Ocean's Whisper

Name: Ocean's Whisper
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: 50 ml (sous vide infused with squid pieces and cherry tomatoes) gin; 20 ml (infused with a dash of soy sauce) sous vide cointreau; 15 ml lemon juice; 10 ml squid ink syrup; from one large egg (approximately 30 ml) egg white

White Lady variation with umami flavors

AI Cocktail Info

Serving : 1 cocktail

ABV

20%*

Calories

150*

Net Carbs

4g*

Ingredients:

AI Request:White lady dengan rasa umami, sous vide cointreau dengan resep kecap, tinta cumi atau Gin yang di sous vide potongan cumi dan tomat

*Estimated by AI - may vary

Instructions

Dive into the depths of flavor with Ocean's Whisper, a White Lady variation that marries the classic cocktail's elegance with the briny, savory notes of umami. Utilizing sous vide techniques to infuse spirits with unconventional ingredients, this cocktail promises a sensory experience reminiscent of the ocean's mysterious allure. It's served in a chilled coupe glass to enhance its sophisticated profile. Ingredients: - 50 ml Gin (sous vide infused with squid pieces and cherry tomatoes) - 20 ml Sous Vide Cointreau (infused with a dash of soy sauce) - 15 ml Fresh lemon juice - 10 ml Squid ink syrup - Egg white from one large egg (approximately 30 ml) Garnish: - A small sprig of dill or a skewer with a cherry tomato and a thin slice of squid Glass: - Coupe glass Instructions: 1. Begin by preparing the sous vide-infused gin. Combine the gin with small, clean pieces of squid and cherry tomatoes in a vacuum-sealed bag. Sous vide at 55°C (131°F) for 2 hours to extract the delicate umami flavors. After the infusion, strain the gin through a fine sieve to remove solids and chill it before use. 2. For the sous vide Cointreau, infuse the liqueur with a teaspoon of high-quality soy sauce in a vacuum-sealed bag. Sous vide at 55°C (131°F) for 1 hour. Once done, strain and chill the liqueur as well. 3. To create the squid ink syrup, mix equal parts of sugar and water with a small amount of squid ink to achieve a syrup consistency. Adjust the squid ink to your preference for a light or more pronounced sea flavor. 4. In a shaker, combine the sous vide-infused gin, infused Cointreau, fresh lemon juice, squid ink syrup, and egg white. 5. Dry shake (without ice) vigorously to emulsify the egg white. 6. Add ice and shake again until well-chilled. 7. Double strain into the chilled coupe glass to ensure a smooth texture. 8. Garnish with a small sprig of dill or a skewer with a cherry tomato and a thin slice of squid. 9. Serve immediately and watch as your guests are transported to the ocean's edge with each sip of the Ocean's Whisper.

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