Known for their hyper-modern cocktail creations, it was no surprise that BarChef was recruited to do the cocktails for last week’s Power Ball in support of The Power Plant. If you missed it, don't fret: we have the recipe to recreate to one of most popular libations of the night: The Basil Daiquiri straight from BarChef mixologist Frankie Solarik himself. Feel up to the challenge? Check out the recipe below:
Make This: BarChef's Basil Daiquiri
The cocktail of choice at last week’s Power Ball in support of The Power Plant was BarChef's Basil Daiquiri. Now you can make it at home!
Serves 1
Preparation time 10 minutes
Cooking time 25 minutes
Ingredients
- 2 oz Dark Rum
- 2 oz fresh pineapple
- 4 leaves fresh basil
- 1 oz honey and black pepper syrup
- ½ oz lime juice
- ¼ oz lemon juice
Method
Honey and black pepper syrup
- In a pot, place ½ litre of water, 1 cup honey and 50 ml or 4 Tbsp black pepper corns. Bring to boil.
- Reduce heat to rolling simmer for 15 minutes to reduce, skim film from top.
- Remove from heat and let sit until room temperature is achieved. Strain and use.
Coconut foam
- In shaker tin, place 1 can (400 ml of coconut milk), 1.5 sheets of gelatin, 90 ml vanilla syrup and 105 ml coconut rum.
- Heat liquid and gelatin under hot water while stirring (making sure not to get any water in shaker) to smooth out coconut milk and dissolve gelatin.
- Once smooth equal consistency is achieved place in ISI siphon, add egg white, close and shake vigorously for 5 mins.
- Charge with 1 Nitrous oxide canister, shake again and place in ice bath for 1.5 hours. Before each use make sure to shake ISI.
BarChef's Basil Daiquiri
- Place all ingredients into shaker tin.
- Muddle basil, add ice, then shake.
- Fine strain into cocktail glass.
- Garnish with approximately 3 Tbsp coconut foam from iSi canister.
- Squeeze zest of grapefruit on foam, serve.
