Zero - cooking the book

As I now have recovered from returning from vacation, I was able to produce three cocktails over the past couple of days.

A lot of the recipes require shopping: green tomatoes, plum, verjus, red yuzu… not everything is easy to find, believe me.

And the cook times can be long, 2 hours for the plum verjus.

The liquids also benefit from sitting and clarifying naturally, with the sediment floating to the bottom of the container.

So we tasted Salad, which was very good. The little marinated tomato added a lot of good smells while drinking the cocktail. It was a little sweeter than expected, as there a roasted walnut syrup added to the green tomato juice and verjus. I would say it would go well with a salad. I didn’t think it tasted like salad though.

The second one that was accomplished over 2 days is Sparkling plum sour. It requires a sous vide 2 hour cook time for the plum verjus, but it is really worth it. Mixed with the spicy falernum (a new word for me), lemon juice and carbonated lightly, it is delicious. But the best part might be the Fruitcake ice cubes that you can eat. Obviously these need to be made the day before so they can freeze.

So lots of planning ahead helps get the recipes done.