Vanilla Sky cocktail
Vanilla Sky cocktail NOROHY Tadoka
Download the recipe
Cocktail Vanilla Sky
- Heavy Cream 30% 1 fl oz
- Madagascar Vanilla syrup 2/3 fl oz
- Femminello Lemon purée 1 fl oz
- P Foam 1 1/3 fl oz
- Madagascan vanilla infused spirit 1 fl oz
- Salt 1 pn
- Tadoka NOROHY QS
Pour all the following ingredients into a shaker with ice: Vanilla syrup, lemon purée, P Foam and pinch of salt.
Emulsify the preparation with a milk frother.
Add cream into the shaker, shake it.
Strain the preparation.
Dry shake. Filter in the Coupette glass.
Let it rest for 10 seconds while the foam forms.
Then, sprinkle the sugar on the top of the cockail and shred the Tadoka on top.
Heat the top of the mocktail with a blowtorch, like a Crème brûlée.
TIPS : Shred the Tadoka gem in front of the guest to create a wow
effect and a memorable experience for the client !
P Foam (for 1L)
- Water 98 g
- Potatowhip Cold SOSA 2 g
- Bergamot natural flavouring SOSA 3 sprays
Blend all ingredients using an immersion blender.
Let stand for 15 minutes before use.
P Foam is a vegan alternative to egg whites.
Vanilla sugar syrup (for 1L)
- Water 1 L
- Sugar 1,5 kg
- NOROHY vanilla extract 1O tbsp
Heat the sugar and water until completely dissolved.
Add the extract to the syrup.
Alternative : You can use a sugar syrup such as Canadou
Madagascar Vanilla Infused Spirit
- Whisky Bourbon Makers Mark 20 cl
- Vanilla powder NOROHY 2 g
Pour the ingredients into a vacuum bag. Cook for 2 hours using the immersion flask at 63°C. Strain the mixture. Bottle.
Thomas Trefcon
MixologistA native of Marseille, Thomas holds a BTS Cuisine from the Lycée Hôtelier Bonneveine and a complementary Bar specialization with Henry Di Nola, Meilleur Ouvrier de France Bar. He has worked in luxury establishments and cocktail bars in Paris, Monaco and Marseille. In 2019, he will move to Sydney, Australia, to perfect his bar skills.
