Magic Carousel
- 1 12 ounces gin (*Genever gin, jonge or young style)
- 3 ounces pistachio ice cream
- 1 cup pure water or 1 cup distilled water
- 1 ceylon tea bag
- 2 inches fresh young gingerroot
- 1 pinch freshly ground saffron
- 1 cup unbleached cane sugar
- 1 cup water
- 1 vanilla pod
- Chill the glassware in the refrigerator.
- For the ginger-infused single-region Ceylon tea:.
- Cut about 1/3 inch of the ginger, remove the skin and wash thoroughly.
- Lightly grill the saffron to remove the moisture before pounding it into powder.
- Grate and place the ginger into the teacup together with the saffron and tea bag.
- Boil the pure water, once the water starts boiling, fill the teacup and cover with lid.
- Remove the bag after 5 minutes (half the infusion time if the tea is to be drunk on its own), and replace lid.
- Leave aside for at least 45-60 minutes with the ginger still in the teacup, and refrigerate until ready for use.
- Prepare the vanilla syrup:.
- Make a simple syrup by combining the cane sugar, vanilla pod and water in a small saucepan, and bring to a boil.
- Remove from the heat and allow to cool.
- Chill in the refrigerator.
- This syrup will keep for two weeks in a sealed airtight container.
- Prepare the cocktail:.
- Add the ginger tea (3 ounces), syrup (1 ounce) and gin (1 1/2 ounces) into the glass half of the Boston shaker and fill the metal half at least 2/3 full with ice.
- Empty the contents of the glass half into the metal half, and stir for at least 30 seconds.
- Strain into the ice-filled glassware, top up with the ice cream and Persian fairy floss.
- Flavor Impressionists notes: 1 ounce is equivalent to 30 milliliter (ml), 1/2 ounce is equivalent to 15 milliliter (ml), 2 inches is equivalent to 5 centimeter (cm).
- A smidgen holds 1/32 teaspoon, or 1/2 pinch.
- 2 smidgens = 1 pinch; 2 pinches = 1 dash; 8 dashes = 1 teaspoon.
- If pistachio ice cream made from Sicilian pistachio is used, the color will be a rich green.
- This offers a richer flavor, though it is less easily available.
- Persian fairy floss, also known as pashmak (or pismaniye in Turkey, its country of origin) is made of sugar, flour and sesame oil.
- It is lighter in texture and more delicate in flavor than cotton candy floss.
- Add at the very last minute before serving as humidity/air contact spoils its silken texture, as does moisture from the ice cream.
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- If available, it is preferable to use organic produce for the ginger.
- Consider pre-made products for the ginger Ceylon tea and the vanilla cane sugar.
- *Genever gin is the original style of gin from Holland.
- It is significantly softer than the currently predominant London Dry style in the market.
- The young version is used in this recipe design.
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- Serve immediately.
- Total: about 8 1/2 ounces per serving (guide for glassware).
- *Reduce the sugar syrup by 1 teaspoon for a stronger tasting libation.
gin, pistachio ice cream, water, gingerroot, freshly ground saffron, cane sugar, water, vanilla pod
Taken from www.food.com/recipe/magic-carousel-323194 (may not work)