or Sipsmith VJOP
I don't really like cocktails such like "Tom Yum Kung cocktail". I think it is boring to make cocktails that just mimic dishes.
In the case of for me, I'm always inspired by the combination of individual ingredients rather than the hole taste of the dish.
I remember eating a dish made from "chicken liver + eggplant + chocolate" before. The combination was awesome!!
So when I thought about the cocktail using coffee and cacao. .. I came up with the combination of "coffee + cacao + liver + eggplant"
It was difficult to extract the taste of chicken liver. If you extract the liver too much, It does not taste good.
Of course, if you couldn't taste the nuances of the liver in this cocktail, you wouldn't know why it was added. So it was difficult to adjust the flaver
Also, if I strengthen the sweetness, it will be easier to balance, but I thought that it would be boring. So I had a hard time how to balancing the taste.
For snacks, I made putty from the liver after making cocktail.
With only liver putty, the cocktail was unbalanced, so I tried to add contrast to the taste by adding Narazuke (Japanese pickled melon in sake lees).
Preparation time 1 hour
Working time 20 minutes
Offer time 3 minutes