The LBC Drama

Dry Gin, Clarified Pineapple, Strawberry Campari, Grapefruit Liqueur, Lemon-Lime Oleo Saccharum, Watermelon Soju

Bartender Daniel Dameron of Alley Cat Lounge | Savannah, GA

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Adapted by StarChefs  |  December 2024  |  Photo: Will Blunt

INGREDIENTS

Lemon-Lime Oleo Saccharum:
Peels of 6 lemons
Peels of 8 limes
1.5 kilograms granulated sugar

Clarified Pineapple:
2 quarts pineapple juice
6 grams agar agar
34 grams citric acid 
20 grams malic acid
150 drops 5% succinic acid solution

Strawberry Campari:
250 grams strawberries
1 liter Campari
Pectin SP-L

To Assemble and Serve:
Yield: 1 batch
30 ounces Broker’s London dry gin
8 ounces Tattersall grapefruit liqueur
8 ounces watermelon soju

METHOD

For the Lemon-Lime Oleo Saccharum:
Add all ingredients to a mixing tin. Muddle, then transfer to a vacuum bag. Seal and let sit 2 days at room temperature, agitating the bag occasionally. Transfer mixture to a mixing bowl. Add 1 kilogram boiling water. Stir until sugar is dissolved. Strain, bottle, and reserve.

For the Clarified Pineapple: 
In a mixing bowl, combine all ingredients. Weigh mixture, then transfer twenty-five percent of mixture to a pot set over medium heat. Bring to a boil, then transfer back to the mixing bowl. Whisk until combined. Transfer to a nonreactive container. Cover and refrigerate overnight. The next day, strain mixture using a cheesecloth. Bottle and reserve.

For the Strawberry Campari:
Heat the water bath of an immersion circulator to 135°F. Add strawberries and Campari to a vacuum bag. Seal and cook sous vide 2 hours. Strain and weigh liquid. Add two-percent pectin by weight of the mixture. Let sit 24 hours at room temperature. Strain, bottle, and reserve. 

To Assemble and Serve:
In a nonreactive container, combine all ingredients, 48 ounces Clarified Pineapple, 16 ounces Lemon-Lime Oleo Saccharum, 4 ounces Strawberry Campari, and 12 ounces water. Freeze until just frozen. Run 3 cycles of force carbonation at 45 PSI for 15 seconds each.

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