Lambrusco Service
Black Tea-Infused Rum, Fino Sherry, Grape Shrub, Crème de Cassis, Pomegranate
Bartender Harrison Snow of Lullaby | New York
Adapted by StarChefs | February 2025 | Photo: Alexander zeren
INGREDIENTS
Grape Shrub:
500 grams jam grapes, stems included
275 grams Concord grapes, stems included
175 grams granulated sugar
150 grams white cane vinegar
Black Tea-Infused Rum:
300 milliliters Neisson Blanc 50 rum
300 milliliters Smith & Cross rum
8 bags black tea
Saline Solution:
200 grams kosher salt
Champagne Acid:
30 grams lactic acid
30 grams tartaric acid
Polydextrose Syrup:
350 grams polydextrose
Wine Tannin Tincture:
40 grams neutral grain spirit
10 grams powdered wine tannin
To Assemble and Serve:
Yield: 750 milliliters
150 grams fino Sherry
33.3 grams Lejay crème de cassis
30 grams pomegranate juice
9.66 grams acid phosphate
METHOD
For the Grape Shrub:
Heat the water bath of an immersion circulator to 165°F. In a vacuum bag, add all ingredients. Seal bag then gently crush grapes. Cook sous vide for 2 hours. Double strain mixture through a chinois. Transfer to an airtight container and refrigerate.
For the Black Tea-Infused Rum:
In a nonreactive container, combine all ingredients. Let steep 15 minutes at room temperature. Remove and discard tea bags. Bottle and reserve.
For the Saline Solution:
In a nonreactive container, combine salt and 800 grams hot water, stirring until salt has dissolved. Seal and reserve.
For the Champagne Acid:
In a nonreactive container, combine acids and 940 grams water, stirring until powders have dissolved. Seal and reserve.
For the Polydextrose Syrup:
In a Vitamix Commercial blender, add 150 grams boiling water. With the machine running, slowly add polydextrose. Blend until fully incorporated. Let mixture sit at room temperature until liquid is clear. Transfer to an airtight container and refrigerate.
For the Wine Tannin Tincture:
In a nonreactive container, combine alcohol, wine tannin powder, and 10 grams water. Mix until powder has dissolved. Bottle and reserve.
To Assemble and Serve:
In a large nonreactive container, combine Sherry, liqueur, pomegranate juice, acid phosphate, 193.33 grams Grape Shrub, 60 grams Black Tea-Infused Rum, 19.33 grams Champagne Acid, 16 grams Polydextrose Syrup, 2 grams Saline Solution, 1.16 grams Wine Tannin Tincture, and 360 grams cold water. Strain through a chinois. Refrigerate until chilled. Transfer mixture to a carbonation rig. Carbonate at 45 PSI three times, letting mixture rest 10 minutes in between and venting after each carbonation. Pour into desired wine glasses and serve.
