“The only way to get rid of a temptation is to yield to it.”
The Drinking Guide
Velvet Clover
Raspberry, lemon and The Raconteur, finished with an aquafaba foam and a fresh raspberry.
Ingredients
45 ml Sammy Piquant Raconteur
15 ml fresh lemon juice
15 ml seedless, unsweetened raspberry purée
10 ml cooled unsweetened white tea
10 ml Sammy Piquant agave, undiluted as supplied
15 ml aquafaba from a freshly opened can of unsalted chickpeas
Glassware: 180–200 ml wide, shallow stemmed coupe
Ice: Cubed ice for shaking; no serving ice
Garnish: One fresh raspberry resting on the foam
Method
Preparation
White tea: steep 1.5 g plain white tea in 60 ml water plus 15 ml water at approximately 80°C for 3 minutes. Strain and cool; measure only the specified serving amount from the strained tea. Refrigerate and use the same day. Raspberry purée: blend fresh raspberries and sieve out the seeds; do not sweeten. Refrigerate the fresh preparation and use the same day. Measure the aquafaba rather than using a whole egg white.
Make the cocktail
1. Chill a coupe. Put all ingredients into a shaker and shake without ice for 12–15 seconds to aerate.
2. Add cubed ice and shake for a further 8–10 seconds.
3. Double-strain into the coupe. Let the foam settle briefly, then place one raspberry on its surface.
