Der sker et og andet i Diageo World Class. Se nu bare denne historie – den byder på fem finalister fra Danmark. Den byder også på deres kreationer – og en liste med ingredienser. Tillykke til de gæve gutter – og skål endelig med.
De fem vindere
Tea Time Blend af Stefano Censi
Stefano Censi
60 ml JW Blue
15 ml Genmaicha Tea infused Maple syrup
2 dash Djarling tea bitters
White Tea smoke
Tea Time Blend
Foto: Rasmus Flindt Pedersen / www.flindtpedersen.com
Pablo’s Cloud af René Hedeland Larsen
René Hedeland-Larsen
Zacapa Centenario 23: 45 ml.
Garnish: Clementine peel + Small Vanilla pod
Steam: Steaming tea/coffee blend from tea bag in a Maroccan tea glass underneath a bell jar.
The Zacapa tea bag contains:
1 ½ bar spoons of Dark Chocolate tea
1 bar spoon of Baileys Cream tea
½ bar spoon of Kenyan dark tea
0,75 bar spoon of dark Italian roasted ground espresso coffee
1 bar spoon of brown cane sugar
1 ½ bar spoon of Dark Chocolate tea
1 bar spoon of Baileys Cream tea
½ bar spoon of Kenyan dark tea
0,75 bar spoon of dark Italian roasted ground espresso coffee
1 bar spoon of brown cane sugar
Blend soaks in Zacapa.
Pablo’s Cloud
Foto: Rasmus Flindt Pedersen / www.flindtpedersen.com
Golden Autumn af Nikolaj Brøndsted
Nikolaj Brøndsted
5 cl JW Gold Label
3,5 cl hot green tea
1,5 cl Autumn spice syrup
1 dash bitters
Mix hot green tea, syrup & whiskey.
Pour in hot glass & garnish with licorice root, citruspeel and Ginger.
Serve on coaster with nibbles & water
Autumn Spice syrup:
Vanilla pods
Licorice root
Cloves
Whole cinnamon
Star anise
Nutmeg
Ginger
Canesugar & Honey
Golden Autumn
Foto: Rasmus Flindt Pedersen / www.flindtpedersen.com
Zacapa Enhanced af Kasper Riewe Henriksen
Kasper Riewe Henriksen
60 ml. Zacapa 23
1 Barspoon of Arabica Coffee
1 Barspoon port reduction
Zacapa Enhanced
Foto: Rasmus Flindt Pedersen / www.flindtpedersen.com
Gastronome Daiquiri af Hardeep Rehal
Hardeep Rehal
6 cl. Zacapa 23
3 cl. Lime juice
3 cl. homemade Beurre niosette syrup*
4 cl. Lime and seasalt froth
Rum, lime and syrup are shaken and served low on the rocks. Then topped off with seasalt froth.
* Beurre noisette is browned butter, until it’s slightliy burned, then stirred up with sugar and water. Cooled, fat seperated, then chill filtered into a syrup.
Gastronome Daiquiri
Foto: Rasmus Flindt Pedersen / www.flindtpedersen.com
Det var ord, fotos og kreationer for denne gang. Du finder flere gode sager hos My Pleasure på Facebook her
