101 Best New Cocktails: Digidiva by Alex Kratena, Artesian, Langham Hotel, London, UK
Alex Kratena, Artesian, Langham Hotel, London, UK
“What if cocktails were made in 3D & changed flavor as you drink them,” Alex Kratena.
30 ml (1 oz) fino sherry
20 ml (.7 oz) Aqua di Cedro
20 ml (.7 oz) cypress syrup
15 ml (.5 oz) citric Acid Solution
100ml (3.3 oz) soda water
3 pcs seasonal botanicals, as garnishes
Stir all ingredients except the soda and the botanicals over ice. Add the soda, strain into an appropriate vessel, and add the garnishes.
Citric Acid Solution
15ml (.5 oz) water
0.4 g citric acid
In nonreactive container combine water and citric acid, stir until dissolved and store in airtight container.
500g (2 cups) granulated sugar
250 ml (1 cup) water
5 drops cypress oil
In nonreactive container combine sugar with oil. Place the mixture in pan, add the water and simmer over medium heat until the sugar is dissolved. Allow to cool to room temperature and store, refrigerated, in an airtight container.
gaz sez: What on earth could I say about this drink? It’s way out of my league, as is Alex. I no longer care that I can’t ever meet Jerry Thomas. I CAN say that Alex Kratena is a friend of mine.