Welcome everybody! I would like to immerse you in this carbonated cocktail journey. My two “quick and simple” ideas accompanied by modernist techniques for a more imaginative experience. Bellini and Romanticism are the two concepts that I took as inspiration for this contest.
My cocktail, Melloni, focuses on respecting the work to create a Prosecco DOC with reinvention twists and sustainable use of my fruit ingredient.
The Martinotti method is used to produce spumante and frizzante sparkling wines with distinctive floral and fruity notes. My goal was to enhance those attributes by using Cantaloupe and Japanese Melon wrapped in a citrus and woody Thyme fragrance, giving a quick infusion to all the tiny bubbles.
Fresh melon foam paired with orange oil, sea salt and toasted melon flakes for the interactive connection.
Do It Yourself
MISE EN PLACE
Glass: 14oz Tall Beer Glass
Ice: Little Spheres
Garnish: Thyme, Onion Flower, Melon Foam, Orange Oil, Sea Salt & Toasted Cantaloupe Flakes
Method: Built on glass
SPEC
3 Spray Thym Liqueur Bigallet
1/2oz Melon L’aperitif de L’artisan
3/4oz Midori
Top with cold Prosecco DOC (Suggestion La Marca)
Using an atomizer coat inside your glass with Thym Liqueur. Add Melon L’aperitif and Midori. Add ice leaving about 1 finger below the rim of the glass. Pour Prosecco DOC (about 4oz) leaving space for the foam. Mix gently to integrate the ingredients. Garnish. Serve with a mini spoon & long straw.
GARNISH
- Using an iSi with a Tulip Shape add the Cantaloupe Foam
- Arrange some thyme sprigs and 1 wild onion flower
On top of the foam
- Add a few drops of Orange Oil (Partanna Sicilian Orange EVOO) here and there
- Spread a tiny pinch of Sea Salt
- Spread Toasted Cantaloupe Flakes
PREP
CANTALOUPE JUICE (yield 500-600ml)
Peel and remove the seeds from 1 Cantaloupe
Chopped enough to fit in your blender
Blend on medium power around 30sec (you want to get as much juice as possible, no water added)
Strain with a fine mesh and reserve the pulp (we’ll use it for the toasted flakes)
Bottle and label your juice. Keep it refrigerated.
TOASTED CANTALOUPE FLAKES
Pre heat the oven to 170 Fahrenheit (77 Celsius)
On a non-stick silicone baking mat or pan liner, spread evenly a thin layer of melon pulp from the juicing process.
Bake for 2 hours or until completely dry and the color turns brown.
Remove from the oven and let it cool
Break into small flakes and storage in an airtight container.
CANTALOUPE FOAM
491g / 500ml Melon Juice (my initial Brix was 7%)
Add 1Tbsp Organic Cane Sugar (bring the juice to a 10% Brix)
Add 15g Foam Magic from Modernist Pantry (0.03% by weight of liquid)
Stir well to integrate all the ingredients
Add mixture on 1L iSi and charge with 2 N2O cartridges
Let it cool in the fridge for at least 30 min before serving.
