ONIMA recipes
Cold Pineapple Pizza Cocktail
This experimental clarified cocktail bridges the worlds of savory and sweet. Henry's Poblenou was able to turn our pineapple-pizza hot sauce into a cocktail (inspired by Double Chicken Please).
- Yield
- 16 liters
- Prep Time
- 1 day (includes clarification)
- Skill Level
- Advanced
Original recipe
Ingredients
Cocktail
- 8L Burnt Toast Tequila (see below)
- 2L Tomato Water (see below)
- 3L Tomato Syrup (see below)
- 3L Fresh Lime Juice
- Parmesan Milk (for clarification)
Tomato Syrup
- 2L Honey
- 1L Water
- 2kg Canned Pineapple
- 6-7 Ripe Tomatoes
- A glug of Prismatic
Tomato Water
- 8 Ripe Tomatoes
- 1 Cucumber
- 1 tsp Salt
Burnt Toast Tequila
- 8L Blanco Tequila
- 16 Slices Burnt Toast
Parmesan Milk
- 1L Whole Milk
- 1 Wedge Parmesan (grated)
- 1 Bunch Fresh Basil
Step by step
-
Make tomato syrup
Blister tomatoes in olive oil. Add pineapple, honey, and water. Simmer for 15 minutes. Add Prismatic. Blend at high speed and strain.
-
Make tomato water
Blend all ingredients and strain through cheesecloth or fine mesh.
-
Make burnt toast tequila
Sous vide at 57ºC for 3 hours. Strain and chill.
-
Make parmesan milk
Heat milk to a bare simmer. Stir in parmesan and basil. Let cool to room temperature.
-
Combine Burnt Toast Tequila
Combine Burnt Toast Tequila, Tomato Water, Tomato Syrup, and Lime Juice in a large container.
-
Add mixture to Parmesan milk
Add the cocktail mixture slowly into the Parmesan Milk while stirring. Do not reverse the order.
-
Refrigerate overnight to allow clarification to occur
Refrigerate overnight to allow clarification to occur.
-
Strain until crystal clear
Strain through cheesecloth or a coffee filter until crystal clear.
-
Serve over ice
Serve over ice. Garnish optional—but a pineapple frond or basil sprig is great.
The whole recipe, at a glance
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