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Diageo World Class Burst 1 – fem finalister er fundet

written by Nicolai Klingenberg 25. november 2013
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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

De fem vindere

Tea Time Blend af Stefano Censi

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

Tea Time Blend
Foto: Rasmus Flindt Pedersen / www.flindtpedersen.com

Pablo’s Cloud af René Hedeland Larsen

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

Pablo’s Cloud
Foto: Rasmus Flindt Pedersen / www.flindtpedersen.com

Golden Autumn af Nikolaj Brøndsted

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

Golden Autumn
Foto: Rasmus Flindt Pedersen / www.flindtpedersen.com

Zacapa Enhanced af Kasper Riewe Henriksen

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

Zacapa Enhanced
Foto: Rasmus Flindt Pedersen / www.flindtpedersen.com

Gastronome Daiquiri af Hardeep Rehal

 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

Gastronome Daiquiri
Foto: Rasmus Flindt Pedersen / www.flindtpedersen.com

 

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