“This one was my Archie Rose White Cane Competition entry,” says Bar Bellamy bar manager Joshua Pahl. “The challenge was to do a variation on a classic. I chose a Birds of Paradise fizz. A rich fruity and floral Highball where the White Cane comes through in the end.
“This was the first time I have used lime curd to clarify and was very happy with the results, leaving behind both texture are acid.”
Bird of Paradise recipe
Ingredients:
- Birds of Paradise Punch batch 30ml (33.84g)
- Poor man’s curaçao 15ml (16.58g)
- Archie Rose White Cane 5ml (4g)
- Orange chamomile soda top 105ml (97.14g)
BIRDS OF PARADISE PUNCH BATCH
- Archie Rose White Cane 40ml (33.26g)
- Lime Curd 22.5ml (24.8g)
- Raspberry Kojizuke 22.5ml ( 25.26g)
Method
- Add together.
- Leave to sit for 15min to allow to curdle.
- Strain through coffee filter.
LIME CURD
- 350g Lime juice
- 10g Lime Peel
- 200g Sugar
- 3 Whole Eggs
- 135g Unsalted Butter
- Thinning juice.
Method
- Combine Lime juice, and eggs over medium low heat in a pan, whisking constantly.
- Slowly fold in butter, whisking constantly.
- Once eggs and butter are incorporated, whisk in sugar.
- Allow to thicken, while still whisking.
- Take off heat, add citrus zests and allow to cool and infuse.
- Strain.
- Cut with juice/more acidic ingredient if too thick.
8.Once cooled add 3:1 Lime curd to Lime juice.
RASPBERRY KOJIZUKE CORDIAL
Raspberries
Koji
Salt
Sugar
Method
- weigh Raspberries, and add 25% Rice Koji
- Weigh everything again, and add 1.5% Salt
- Ferment in bag for 10-14 days ( Might need to pop bag and re seal.)
- strain solids
Raspberry olio
- Combine raspberrys and sugar 1:1 and Vac
- strain out solids.
- Add Fermented raspberry kojizuke to olio 3:1 by weight.
- Adjust syrup to 50 Brix.
POORMANS ORANGE CURACAO
Lacto fermented syrup
Poormans Oranges, cut into 8ths, skin on
2% Salt, by weight of fruit
Sugar, as needed
- Combine oranges and salt in a vac bag and seal
- Leave at room temp to ferment until the bag is about to burst (7-14 days)
- When ready, open the bag and separate the flesh from the peels (save and dry the peels)
- Juice the flesh and clarify it (agar method or centrifuge)
- Check brix of the juice, and adjust to 50 Brix with White sugar.
Poormans orange vodka
Vodka
30% Fresh Poormans orange peels, by weight
- Vac seal spirit and peels together, leave to sit minimum 5 days
- Strain through oil filters.
Poormans orange curacao
2500ml Poormans Orange Syrup
2500ml Poormans Orange Vodka
1g/L Citric Acid
0.5g/L Tartaric Acid
ORANGE CHAMOMILE SODA
300ml Orange cordial
700ml Camomile cold brew
- Chill and force carbonate at 40ish psi at least twice.
ORANGE CORDIAL
Navel Oranges
Sugar
Citric acid
Tartaric Acid
- Juice and Clarify Orange juice
- Adjust syrup to 30 brix
- Add 8g citric and 3g tartaric per 1L of syrup
RASPBERRY MERINGE
- Egg Whites
- Sugar
- Freeze dried raspberry
METHOD
In a double boiler whisk egg whites and sugar until it reaches 75 degrees cTake off and add to stand mixer, beat on high until stiff peaks achieved. Mix in your fixings last.
Put in piping bag and pipe into your desired shape on baking paper lined trays.
Oven temps
Oven set at 110, full open hood (zero humidity) and fan on intermittent 1 (lowest setting) place in oven and immediately drop temp to 75 degrees. Leave in oven for 6 hrs (set the timer to 6 hrs and it will auto shut off after this).
