CEVICHE SOUR
Bartender: Erwan Le Bonniec
Bar: Kester Thomas
Copenhaguen, Denmark
The bar and the restaurant industry have so much in common. They are continually inspiring each other for more innovation & creativity.
Dishes and desserts have certainly inspired me during my bartending career and it’s always been a fun challenge for me to create cocktails influenced by food dishes. A recent example of mine is the Ceviche Sour which is a twist on a classic Pisco Sour inspired by the traditional Peruvian dish Ceviche, and the grape-based spirit Pisco, originally from Peru. Ceviche is a well-know seafood dish that has become really trendy over the last few years on the food scene and there is even a traditional Peruvian aperitif consisting of blended ceviche ingredients called “Leche de Tigre”.
This was the basic inspiration behind the Ceviche Sour. However, instead of fish (which I haven’t yet used succesfully as a cocktail ingredient) I created my own “Leche de Tigre” mixing lychee, coriander, lime sea salt and citric acid. To complement the Pisco and the lychee ceviche, I added juniper syrup, cucumber, firewater (maceration of habanero chilies with alcohol) and chickpea water to offer a vegan Ceviche based on fruit and vegetables. For garnish I decided on a few drops of avocado oil on top of the creamy foam to keep a South American cuisine feeling!
Ingredienser:
- 45ml Pisco 1615 Quebranta
- 40ml Lychee Ceviche
- 15ml juniper Syrup
- 1 slice of cucumber
- 1 dash of firewater
- 10ml Aquafaba
Put ingredients in a shaker, dry shake then add ice and shake again.
Pour in Nick & Nora martini glass and drop avocado oil on top of the foam.
The Ceviche Sour represents the food and drinking culture of Peru with a smooth spicy taste enhancing the unique fermented grape flavor of Pisco with a kitchen twist.
Salud!
