Sandwich and Soda
Seedlip Grove 42, Vanilla-Coconut Cream, Miso-Strawberry Foam
Bartender Stevan Miller of Esmé | Chicago
Adapted by StarChefs | october 2024
INGREDIENTS
Vanilla-Coconut Cream:
500 grams granulated sugar
2 vanilla beans, chopped
15 grams coconut milk powder
2½ grams malic acid
Miso-Strawberry Foam:
30 grams 1:1 strawberry syrup
25 grams white miso
2 sheets gold gelatin, bloomed
Kosher salt
To Assemble and Serve:
Yield: 1 cocktail
1½ ounces Seedlip Grove 42
METHOD
For the Vanilla Coconut Cream:
In a Vitamix Commercial blender, combine all ingredients and 500 grams water until smooth. Strain, bottle, and refrigerate.
For the Miso-Strawberry Foam:
In a Vitamix Commercial blender, combine miso, syrup, and 285 grams water until smooth. Set aside. In a small saucepan over low heat, bring gelatin and 50 grams miso-strawberry mixture to a simmer, stirring until gelatin has fully dissolved. Remove from heat. Add remaining miso-strawberry mixture. Taste and adjust seasoning with salt. Transfer to an iSi container with two charges. Let cool over an ice bath 1 hour. Refrigerate.
To Assemble and Serve:
In a carbonation canister, add Seedlip Grove 42, ½ ounce Vanilla-Coconut Cream, and 6 ounces water. Carbonate and charge with ice. Shake 30 seconds, then transfer to a goblet glass. Top with ½-inch layer Miso-Strawberry Foam.
