#pet-nat

Tide Pool!

Sam Anderson, Mission Chinese Food, New York,

INGREDIENTS:

Serving: 1

1 1/4 ounces Empirical Spirits Clarence & Alabama Blend,

3/4 ounce red aperitivo, 

1 ounce passionfruit amazake,

1 ounce pét-nat

Garnish: edible flowers

DIRECTIONS:

Pour the pét-nat into a Collins glass and top with crushed ice.

Combine all remaining ingredients in a mixing tin and dry shake without ice.

Strain into the Collins glass.

Garnish with edible flowers.

Passionfruit Amazake: 1 cup white rice 2 cups water 2 cups koji 3 passionfruits In a medium saucepan, combine the rice and water and bring to a boil. Reduce the heat and simmer for 50 minutes. Let the rice cool to 140 degrees Fahrenheit. In a sterilized wide-mouth jar, combine the rice and koji. Incubate the mixture for 10 to 14 hours by placing the jar in a cooler filled with water heated to 140 degrees Fahrenheit. After 10 hours, taste the mixture for sweetness. If it’s not sweet enough, continue the incubation process for a few more hours. Once you’ve reached the desired level of sweetness, stop the fermentation process by boiling the mixture. Then, puree the mixture with the inner pulp of 3 passionfruits and strain through a fine mesh strainer into a sealable container and refrigerate.

¿Qué son los vinos pét-nat?

Los vinos pét-nat se han convertido en la última corriente que ha llegado al mundo del vino siguiendo la estela de los vinos naturales. El término procede de Pétillant Naturel, que en francés designa los vinos naturales ligeramente espumosos. El término pét-nat alude por tanto al estilo y a la forma en la que se han elaborado esos vinos. Los vinos pét-nat han llegado en los últimos tiempos a las…