Tropical Sunset Elixir

Name: Tropical Sunset Elixir
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: 1 oz Blue Curaçao; 1 oz Midori (melon liqueur); 0.5 oz Cointreau (orange liqueur); 0.5 oz Lemon Juice; 0.5 oz Pineapple Juice; 0.5 oz Orgeat Syrup; 1 oz Vodka; 1 oz Cream of Coconut; 1 dash Peychaud's Bitters; 0.5 oz Butterfly Pea Flower Tea (for natural blue pigment); 0.5 oz Grenadine (for natural red hue); 2 oz Passion Fruit Purée; 1 oz Coconut Water; 1 oz Simple Syrup; 1 Egg White; 1 leaf Gelatin (or 0.25 oz Agar Agar); Nitrous Oxide Charger (for the foam)

Avant-garde vibrant cocktail with tropical foam

AI Cocktail Info

Serving : 1 cocktail

ABV

15%*

Calories

415*

Net Carbs

35g*

Ingredients:

Blue Curaçao

Midori (melon liqueur)

Cointreau (orange liqueur)

Butterfly Pea Flower Tea (for natural blue pigment)

Grenadine (for natural red hue)

Gelatin (or 0.25 oz Agar Agar)

Nitrous Oxide Charger (for the foam)

AI Request:A mixology style cocktail that would use advance technique for tropical foam and would pull out color pigments. Flavours should concentrate from more liqueurs rather than fruits itself and should be refreshing

*Estimated by AI - may vary

Instructions

This avant-garde cocktail showcases a vibrant interplay of colors and flavors, providing a refreshing experience that tantalizes the senses. With a base of tangy liqueur complexity and an ethereal tropical foam, it’s a drink that both dazzles the eye and delights the palate. **Ingredients:** - 1 oz Blue Curaçao - 1 oz Midori (melon liqueur) - 0.5 oz Cointreau (orange liqueur) - 0.5 oz Lemon Juice - 0.5 oz Pineapple Juice - 0.5 oz Orgeat Syrup - 1 oz Vodka - 1 oz Cream of Coconut - 1 dash Peychaud's Bitters - 0.5 oz Butterfly Pea Flower Tea (for natural blue pigment) - 0.5 oz Grenadine (for natural red hue) **Tropical Foam:** - 2 oz Passion Fruit Purée - 1 oz Coconut Water - 1 oz Simple Syrup - 1 Egg White - 1 leaf Gelatin (or 0.25 oz Agar Agar) - Nitrous Oxide Charger (for the foam) **Glassware:** Martini Glass **Advanced Techniques:** 1. **Creating the Tropical Foam:** - Bloom the gelatin leaf in cold water if using gelatin; skip this step if using agar agar. - Mix the passion fruit puree, coconut water, and simple syrup in a saucepan and gently heat. - If using gelatin, add the bloomed leaf to the warm mixture and stir until dissolved. If using agar agar, bring the mixture to a simmer until the agar agar dissolves. - Remove from heat and allow to cool slightly. - Add the egg white to the slightly cooled mixture and blend thoroughly. - Pour the mixture into a whipped cream siphon, charge with a nitrous oxide charger, and shake vigorously. Refrigerate until needed. 2. **Extracting Pigments:** - Steep butterfly pea flowers in hot water for about 5 minutes to extract the blue pigment. Strain and cool. - Premix the butterfly pea flower tea and Blue Curaçao to achieve a rich blue hue. - When ready to serve, layer the ingredients carefully to maintain distinct colors. 3. **Making the Cocktail:** - In a shaker, combine Vodka, Midori, Cointreau, lemon juice, pineapple juice, and orgeat syrup. - Add ice and shake vigorously. - Fine strain the mixture into a martini glass. 4. **Creating the Layered Effect:** - Carefully layer the blue mixture (Blue Curaçao and butterfly pea flower tea) over the cocktail using the back of a spoon for a gradient blue effect. - Slowly drizzle grenadine around the rim of the glass for a visually striking red hue at the base. 5. **Topping with Foam:** - Top the cocktail with tropical foam from the siphon for a cloud-like, aromatic finish. **Garnish:** - Edible Flower Petals - A twist of lemon peel Serve immediately to enjoy the vivid colors and refreshing complexity of flavors.

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