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Photo by Phil Velasquez
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Two Turtle Doves
By Craig Schoettler, The Aviary
Ever the culinary perfectionist, Schoettler went all out with his riff on a pair of doves, creating a diptych drink nested in a wood-crate bed of aromatic seasonal garnishes. $17; 955 W. Fulton Market, 312-226-0868; theaviary.com
Recipe:
Note: Schoettler's recipe is in grams
Orange / White Chocolate
750 grams whole milk
250 grams white chocolate
Zest of 1 orange
Sous-vide at 65 degrees centigrade for 1 hour. Strain through chinois. Add to blender, add:
40 grams sugar
2 grams salt
100 grams Matusalem Platino Rum
1 grams guar gum
Blend on high for 30 seconds. Pass through chinois then superbag.
Macadamia Nut / White Chocolate
500 grams whole milk
200 grams skim milk
140 grams macadamia nuts, toasted
233 grams white chocolate
Sous-vide at at 65 degrees centigrade for 1 hour. Strain out nuts.
Add milk to blender, add:
37 grams sugar
2.5 grams salt
100 grams Flor de Cana 4-year rum
23 grams creme de cacao
1.4 grams guar gum
Blend on high for 30 seconds. Strain through chinois then superbag.
Garnish: Pine, savory, thyme, sage, autumn olives, high bush cranberries, fumitory
Orange powder:
Microplane orange on parchment and dry in dehydrator for 3 1/2 hours.
Macadamia powder:
Toast macadamia nuts. Microplane on parchment paper and dry in dehydrator over night.
To serve, place 3 1/2 ounces of each pre-chilled cocktail into a glass and place in box. Add garnish of greens, herbs and berries.
Sprinkle orange powder and macadamia powder on top. Lightly torch pine, for aromatic lift.
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