JUNGLE PLANE
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A fun mashup between a Jungle Bird and a Paper Plane - focusing on the pineapple and orange flavors
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0.75 oz Johnnie Walker High Rye
0.75 oz Grand Marnier
0.75 oz Pineapple & Cinnamon infused Aperol
0.75 oz Tropical Spiced Clementine Demerara
0.75 oz lemon Juice
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Add all ingredients to a shaker tin and shake well with ice until cold and diluted. Double strain into a chilled coupe glass. Garnish w/ dehydrated lemon wheel for aromatics.
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Chilled Coupe Glass
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Dehydrated Lemon Wheel
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NO ICE
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500g Tropical Spiced Clementine Tea Stock*
1000g Demerara Sugar
For the tea stock, in a pot, boil water. Add 500g boiling water to 50g tea and let steep covered for 30 minutes. Strain and reserve liquid.
To prepare, add tea stock and demerara sugar to a pot and heat. Keep heat on low and stir frequently to ensure the sugar is completely dissolved. Once dissolved, let cool and reserve syrup.
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1 pineapple, cut into cubes (reserve skins)
6 (3”) sticks of cinnamon (toasted)
2 bottles of Aperol
For Cinnamon: in a pan, crush and toast the cinnamon sticks. Set aside.
Pour 1 bottle of Aperol into two separate sous vide bags. Add half of the cubed pineapple to one bag and half of the cubed pineapple to the other. Add half of the pineapple skins to one bag and the other half of the skins to the other bag. Do the same with the cinnamon sticks, splitting the six between the two bags. Seal both bags and cook in a sous vide for 1 hour @ 70C. Removed from water bath and let cool. Smash pineapples gently and refrigerate entire bags (unopened) for 12 hours or overnight. Strain and reserve liquid.