101 Best New Cocktails: Camouflage, Simone Caporale, Artesian Bar, Langham Hotel, London, UK
Simone Caporale, Artesian Bar, Langham Hotel, London, UK
“Nothing is what it seems! Pineapple, the symbol of hospitality is hiding the most unexpected flavor combinations!” Simone Caporale
30 ml (1 oz) Americano Cocchi
40 ml (1.3 oz) carrot juice
15 ml (.5 oz) fresh lime juice
15 ml (.5 oz) sandalwood syrup
40 ml (1.3 oz) kombucha tea
1 dash grapefruit bitters
1 dash Peychaud’s bitters
1 pcs sandalwood incense
1 orange slice
1 incense stick
Shake all the ingredients apart from the orange, incense stick and kombucha tea over ice, then fine-strain into a metal pineapple. Top with the kombucha tea a,d, using the orange slice as a stand, place the incense stick in the vessel and light it. Put the top on the pineapple and serve the drink.
500 grams (2.5 cups) granulated sugar
250 ml (1 cup) water
5 drops sandalwood oil
In nonreactive pan over a medium heat, combine the water with the sugar and the oil. Bring to a simmer, stirring frequently, and when the sugar is dissolved remove the pan from the heat. Allow the syrup to cool to room temperature and store it in an air tight container.
gaz sez: I doubt that many of you have a metal pineapple lying around, but you might want to fashion some sort of closeable container (a Cobbler shaker might do the trick) just so you can sample this pretty remarkable cocktail from the bar that won the “Best Bar in the World ward in 2013 and 2014. Simone really knows what he’s doing, and I love that he ventures into the unknown to bring us incredible treats such as Camouflage.