Two years in the making, Colonial Brewing Co. Barrel Projects Brown is an 8.1% ABV Barrel Aged Sour Brown Ale, that is best served at 5C°-10C°
This carefully curated blend of dark and pale beer, aged for over 24 months and fermented in an array of mixed cultures, the ex-Chardonnay French Oak barrels develops a character akin to the prestigious flavours of fine wine. But is still, at heart, the rustic Brown Ale showcases wild yeast funk reminiscent of sour cherries & forest fruits. A complex and moreish, sensational brew.
Paul Turner and I are back at it again! It's only been 5 years since our last dinner x drinks dego so it's about time
It's truffle season and the menu will be focussing on just that. We've teamed up with Stonebarn Trufflerie, Dani Valent and truffle expert Morri Berrhman to bring you a night of over indulgence at LOVER.
The Barrel Projects Brown Ale will be served along side Chef Paul Turner's butter roasted artichoke, truffled bone marrow, pepita & cashew course.
Sometimes we need to stray from the path set for us to find what we really want. Off The Beeten Path is definitely on the more adventurous side of libations for the evening so be prepared to be led astray...
On the nose is fresh cut grass and lemon with a natural funk from our yuzu & beetroot kombucha. Taking you down the path of the palate will be a smack of bitter lemon zest and a coating of sweetness with a tropical but extremely earthy finish.
This drink will be complimenting Paul Turner's first course of cecina, barbequed beetroot, truffle fraiche & lemon for Just Another Truffle Event
40ml Bitter melon infused Idle Hour Rye Vodka
45ml Housemade yuzu & beetroot kombucha
45ml Clarified guava milk punch
All bottled and chilled
Nick & Nora glassware
Atomised eucalyptus tincture
Garnished with lemon thyme
My thoughts behind coming up with an old fashioned-style drink were that I wanted to create something that really showcases and appreciates the ability of Patrón Añejo Tequila to stand alone.
In most of the popular tequila drinks out there, tequila is at best the base component of a drink, often concealed with more dominant flavours. That’s why I set out to find flavours that would complement Patrón Añejo Tequila, without overshadowing its inherent notes.
My starting point was one of my first encounters with tequila, back in Austria when I was 18 and we’d drink tequila shots with cinnamon and orange slices. Of course, we are talking about a very different kind of tequila here, but cinnamon, orange, and tequila was always a combination that for me just worked.
From there, to balance the sweetness of the cinnamon, I decided to add star anise, which has subtle liquorice and almost bitter notes. The next ingredient I added was vanilla, which is meant to complement the slight vanilla notes already present in Patrón Añejo Tequila.
Agave syrup was the sweetener of choice, coming from the same plant as the tequila itself, and by combining all these elements into one simple-to-use spiced syrup, it makes the drink easy to replicate.
Finishing it all off with orange bitters for those citrus and bitter elements, and fresh fig and pear for some fruity notes, you got yourself… A Perfect Pearing.
Patrón Añejo Tequila (60ml)
Agave syrup (15ml)
Cinnamon (2 tsp/200ml syrup)
Vanilla pod (1/200ml syrup)
Star anise (5 pieces/200ml syrup)
Orange bitters (3 dashes)
Fresh fig (1, quartered)
Pear (1/4) for garnish
Start by making the spice-infused agave syrup. Measure 200 ml agave syrup, transfer to a plastic bag and add 2 teaspoons cinnamon, 1 vanilla pod and 5 crushed pieces of star anise. Seal the bag and let it sit in a hot water bath (at around 60 degrees) for 30 minutes. Then, strain the syrup through a coffee filter and keep in a sealable container or bottle until use.
Add 60ml (2oz) of Patrón Añejo Tequila, 15ml (1/2oz) of your spice-infused agave syrup, 3 dashes orange bitters, and a small fresh fig, cut into quarters, to a mixing glass. Add ice and stir down for about 20 seconds, or until chilled. Strain into a chilled rocks glass, serve with one large ice cube and garnish with a pear slice fan.
In case you missed it... LOVER, Uprooted Projects and I have a truffle dinner event coming up on the 26th of July I'll be teasing you with drinks to match the food by Paul Turner over the next 6 days
HOGTIED & HIGHBALLED
Blood Orange Liqueur
Smoked Sparkling Mineral Water
Blood orange flesh wrapped in truffle oil cooked bacon