Stay Cool

Fino Sherry, Clarified Lime Juice, Soursop Ice Cream

Bartender Christian Favier of The Ordinary | Charleston, SC

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Adapted by StarChefs  |  october 2024

INGREDIENTS

Clarified Lime Juice:
Yield: 3 quarts
95 grams citric acid
50 grams malic acid
20 grams tartaric acid
10 grams granulated sugar
5 grams Maldon salt
Peel of 2 limes

Soursop Ice Cream:
Yield: 20 servings
10 ounces soursop nectar
3 ounces sweetened condensed milk
1 teaspoon Angostura aromatic bitters
1 teaspoon saline solution
2 egg whites
1 egg yolk

To Assemble and Serve:
Yield: 1 cocktail
2 ounces Lustau Fino Sherry
¾ ounce simple syrup

METHOD

For the Clarified Lime Juice:
In a nonreactive container, combine all ingredients and 2½ liters hot water. Let sit 10 minutes at room temperature. Strain, bottle, and refrigerate.

For the Soursop Ice Cream:
In a Vitamix Commercial blender, add all ingredients.  Blend 2 minutes. Transfer mixture to a siphon canister with one charge. Shake 30 seconds, then refrigerate 30 minutes. Charge. Shake additional 30 seconds and refrigerate.

To Assemble and Serve:
In a mixing glass, combine all ingredients and ¾ ounce Clarified Lime Juice. Stir 20 seconds. Strain into a fizz glass with ice. Top with Soursop Ice Cream.

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