Lo chef Roberto Abbadati ci presenta una rivisitazione di Geronimo (in drink list a SoulMath Society con il nome In a Barrel) del classico cocktail Gold Rush, un bourbon sour con sciroppo all’olio essenziale di Legno di Cedro e qualche spray di Essentia Abete Rosso.
Buonissimo!
5 cl Bourbon Whisky
2,5 cl succo di limone
1,5 cl miele millefiori
1 albume (o a piacere 10ml di acqua faba)
1 goccia olio essenziale di legno di cedro
1 spruzzata di Essentia all’abete rosso
Sciogliere il miele nel succo di limone e aggiungervi anche l’olio essenziale
vuotare nello shaker insieme al Bourbon e all’albume
riempire con ghiaccio a cubi e chiudere bene lo shaker
agitare vigorosamente per circa 20 secondi lo shaker
aprire e filtrare in una coppetta ghiacciata (con o senza ghiaccio a vostra discrezione), spruzzata prima con Essentia.
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