CHAMELEON CRYSTALS (2015)

Alex Kratena

Alex Kratena

7th October 2015

CHAMELEON CRYSTALS (2015)

Tanqueray Ten - Pisco – Lime - Perilla – Chilli - Soy

Ingredients

  • 40ml Tanqueray No.Ten & Waqar hybrid soniced with Timur & Perilla
  • 30ml Lillet Blanc
  • 10ml Lime juice
  • 5ml Yuzu
  • 15ml Cypress syrup
  • 1dash Chilli Droplet
  • 1dash Soy sauce

Method

GLASS | Light box

METHOD |Shake / Fine strain

GARNISH | Cherry shisha smoke

ICE | Ice chunk

Cypress Syrup

500g Sugar

250ml Water

5drop Cypress oil

In nonreactive container combine sugar with oil. Place the mixture in pan, add water and simmer over medium heat. Allow cooling down the mixture and storing in airtight container.

GIN & PISCO HYBRID

400ml Tanqueray No. Ten

200ml Pisco

6pcs Perilla leaf

20pcs Coriander leaf

18pcs Timur pepper

Duration | 1min

Cycle | 90

Output | 9

Place all ingredients in nonreactive container, supersonic for 1 minute at cycle 90, output 9

TO ASSEMBLE AND SERVE

Place all ingredients into shaker, add ice and shake vigorously, fine strain and pour into chilled glass over ice.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.