Hot drinks have an allure, but sadly they are hard to serve in some logistic scenarios so many cocktail programs forego them. They also aren’t as popular with guests as food writers make them seem. All this being said, I thought I’d try and innovate the hot drink a little bit in a way that is easy for others to play along (by degrees) and hopefully solve a few peoples’ problems and stimulate some new ideas.
The first way hot drinks can be innovated is the serving method. Many hot drinks are water based and mixed from scratch or served in heated urns with alcohol being added to finish them. Water based drinks are a challenge because you typically have to leave the bar to get hot water or with the urn you lose highly volatile top notes and eventually develop a stewed character. Typically only one urn is available so programs only offer one choice of hot drink. With an immersion circulator style water bath (the Polyscience I used might be over kill), multiple varieties of completely batched hot drinks can be served at the same time. And if they are not served tonight, they will be fine for service tomorrow.
The second way hot drinks can be innovated is using the sous vide closed container idea which opens doors to new aroma possibilities. If we heat juices like apple in closed containers, the freshest top notes won’t evaporate leaving the juice with too much of a stewed character. This character I’m calling stewed is more from loss of volatile aroma than from time sustained under heat. These innovations means we can both make service easier and make the sensory experience more extraordinary which hopefully will give the technique some traction.
I even took things a step further and carefully de-aerated my proof of concept juice with the intention of limiting any color change due to oxidation. I’ve never had a hot cider that wasn’t a muddy brown so the idea of something hot, pale, and fairly clear seemed very extraordinary to me (and it was delicious!).
Using the process from my green apple soda recipe, I juiced the apples with an Acme centrifugal juicer.Periodically I transferred the juice to a champagne bottle and used pressure from CO2 to force oxygen out of solution. I then transferred the juice from magnums to 187 mL & 100 mL bottles using another bottling device I developed that I’m still keeping a secret (It works so well its amazing but I haven’t figured out how to sell it!). [1/26/15 This mystery bottling device will soon be revealed because I finally found a company to source and assemble the parts!]
The proof of concept was an un-oxidized apple cider served hot with all its top notes intact. Because you retain the most volatile aroma, you do not necessarily need to ameliorate the cider with botanicals like citrus peels, but of course there are no rules and I really liked adding cinnamon & nutmeg.
1 oz. Asbach Uralt German brandy
4 oz. oxygen free, fresh, 90C, organic, honey crisp
(An old hot drink favorite I thought I’d share)
1 oz. scotch whisky
1 oz. caraway aquavit
.5 oz. alpine spruce tree honey syrup
10 oz. MEM’s spiced hibiscus tea
Add the spirits, honey syrup & water directly into
the tea pot and let steep for two minutes before
Will we see a bar program start offering six different hot drinks?