A Smackerel of Hunny

The challenge for World Class Burst 2 in Switzerland was a peculiar one: pick any piece of literature and a bartending book, and create a drink that resonates with both books. Plus, the drink should be perfect for a summer day, casual and preferably be fit to be served outside. I guess the days of “create a yummy drink with our product”-competitions are finally over.

Not wanting to go for the obvious candidates (Fitzgerald, Hemingway or Fleming), I opted for Milne’s Winnie-the-Pooh and Stolte’s Home Bar Basics. Both books I recommend thoroughly, even though the latter one is probably more relevant to the esteemed reader. It is a beautifully straight-to-the-point introduction to cocktails, omitting a lot of the unnecessary convolutions that cocktail writers tend to indulge in. Instead, every recipe is augmented with a heart-warmingly cute illustration of the cocktail.

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In a way, it is quite similar to Winnie-the-Pooh: Winnie’s charm is primarily due to his simple-mindedness, his love for honey and the straight-forwardness of his ideas. (Also, both books have cute illustrations.) Especially for World Class, where people tend to come up with very complicated recipes, I wanted to use this opportunity and stay true to this spirit of simplicity that I find in both books.

The Smackerel of Hunny is a take on the Sgroppino, a classic Venetian recipe that combines lemon sorbet, vodka and prosecco. However, I also wanted to add a honey flavour for obvious reasons, but found that adding honey would sweeten the drink too much. In order to get the honey flavour without the sweetness, I bee’s wax-fat washed the spirit; Tanqueray Ten in this case because of it’s citrus-forward aroma. The result is absolutely amazing, with the wax aromas tying in beautifully with the botanicals of the Tanqueray Ten.

Waxed Tanqueray Ten
  1. 100 gr Tanqueray Ten
  2. 2 gr food-grade bee's wax
  1. Add ingredients in a pot, cover and turn on the heat. Remove from heat once wax has completely melted, and let cool until wax has solidified again. Strain and bottle.
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To tie the drink in stronger still with the Winnie-the-Pooh theme, I replaced the prosecco with an English sparkling wine from Sussex (Bloomsbury Sparkling Wine from the Ridgeview Estate). Sussex, you see, is where A. A. Milne wrote his books about Winnie-the-Pooh.

 

A Smackerel of Hunny
  1. 30 ml waxed Tanqueray Ten
  2. 50 ml sparkling wine
  3. 20 ml soda water
  4. 1 big scoop lemon sorbet
  5. 1 dash lavender bitters
  1. Either whisk until smooth or blend briefly, then pour on ice into a chilled jar. Add straws, garnish with lavender and serve with a few haycorns.
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 While it is not necessary to make your own sorbet, it is extremely easy. I added a bit of lime zest to my recipe to support the Tanqueray Ten better. See here how to make your own sorbet!

 

Haycorns
  1. 1 Hershey Kiss
  2. 1 Reese's Peanut Butter Chip
  3. Marzipan
  1. Make a marzipan ball about of about 8 mm diameter, then press the Hershey Kiss onto it, and add the Butter Chip to the other side.
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