Created by: BC Hoffman, Beverage Director, The Edison, Los Angeles, CA. Chef/Owner, ChefBCfromDC Catering.
- 2 ounces Ketel One vodka
- 3/4 ounce lemon juice
- Homemade almond clove ginger cocoa rye soda, to top
- Shake vodka and lemon juice over ice, strain, and pour over fresh ice in a copper mug.
- Top with homemade almond clove ginger cocoa rye soda.
Almond Clove Ginger Cocoa Rye Soda:
Toast 1 1/2 tablespoons of cloves and 2 tablespoons of caraway seeds in a saute pan. In blender, add toasted clove and caraway seeds, plus 4 grams fresh ginger, 4 tablespoons dark Dutch cacao powder, 3 cups orgeat syrup, and 2 cups water. Blend, then fine strain, and chill. Then grab an iSi soda siphon, and follow these steps:
- Insert the wide measuring tube into the bottle. Fill the siphon with the soda mixture. If the soda mixture is cold when poured in, and the siphon is kept in a cool place, then the soda water will be extra fizzy!
- Insert the riser tube with gasket into the bottle through the measuring tube. Screw the siphon head onto the bottle so that it is straight and tight.
- Insert an original iSi soda charger into the charger holder and screw the charger holder with inserted charger onto the soda siphon head until you can hear that all the contents of the charger have flowed in.
- Shake the soda siphon vigorously at least five times. Then remove the empty iSi soda charger.
- Gently press the lever to dispense the soda. Direct the stream toward the internal wall of the drinking vessel. Shake the soda siphon again if necessary, in order to ensure optimum flow.
The inspiration for the recipe stems from the Burgundian feasts the Dutch used to have — which usually featured tons of meats, studded with cloves and ginger, breads (mainly rye and pumpernickel), cheeses, and desserts with cocoa, almond, and pastries such as stroopwafel. I wanted to bring this historic meal to the classic mule, meshing Russian, Dutch and US creations to create a new classic.