After attending a whisky event lately, I thought it would be about time to serve you a drink again. I do like to drink this spirit pure without ice but that would just not match the context here. So, while thinking about what to do, a dessert I created a few years ago came into my mind. I was serving some poached mini apples with bell pepper broth, parmesan, smoke and nougat cream at this time. The liquid outcome is what you see on this side today.
What I did was pretty simple…I blended bell pepper and apples until liquid to be strained through a cloth. With this clear base the rest of the drink was easy as 1-2-3. The smoke came from a good aromatic whisky being mixed up with a German liquor for its bitter-fruity notes. A bit of lemon and some fresh egg white rounded things up here. After a few seconds of shaking the drink has got its creamy consistency as well as a beautiful balance of fresh bell pepper, sour and smoky tones. A very nice appetizer to start a nice meal with.