The cocktail that I’m going to represent today is a trade up to the “Slippery nipple” classic from the 80’s called “Slippery When Wet”
When I first tasted Martin Miller Gin I first noticed a light anise aroma, I decided to highlight it with a special twist on the classic slippery nipple originally made with Sambuca and Irish cream- in some versions you can find grenadine.
So lets get back to business
Slippery when wet
- 1.5 Oz. Martin Miller Gin
- 1 Oz. Irish cream
- 0.75 Oz. Xante
- 0.5 asparagus syrup
- the bitter truth creole bitters
- comice pear
- 3 cardamon pods
- 2 star anise ( one for garnish)
For asparagus syrup:
We will combine the flavors of raw and cooked asparagus.
First, take the asparagus and cut the whites from the end.
In a blender put 6 Oz. of cold water with with 2 Oz. of raw asparagus,blend until the asparagus is liquidized, fine strain,
In a blender put 6 Oz. of boiling water with 2 Oz. of asparagus, let sit for 3 minutes so it cooks then blend until the asparagus is liquidized, fine strain,
combine the two asparagus waters in a small pan and add 10 Oz. of sugar (plain white)
simmer on low heat until sugar is dissolved.
let cool and bottle.
Making the Slippery When Wet –
In a mixing glass put a quarter of cored comice pear (the grainy texture will disintegrate well while muddling and shaking allowing the pear to pass the flavors)
with 3 cardamon pods, 2 asparagus tips and the asparagus syrup,
muddle, make sure to crack a bit the cardamon pods,
add all other ingredients with 1 star anise and 3 drops of the bitter truth creole bitters
add ice and shake,
Fine strain to a martini glass, over a raw asparagus,
garnish with star anise, drop 2 drops of the bitter truth creole bitters over the star anise.
This is a very surprising one when all components create an unexpected harmony of flavors.
Until next time my friends,
At your service