Ricard Goes Red... a new cocktail bursting with sweet springtime flavors created by Inaki Aizpitarte, chef of the famous Chateaubriand restaurant in Paris, renowned for its freestyle, whimsical, daring and innovative cuisine.
This cocktail, which will be offered at the Paris Grand Fooding® in the summer of 2007, is the result of an association of ideas from its creator who likes to re-imagine ingredients in a new way with a certain gourmet glamor. "I first thought of sweet pairings and looked for a combination of smooth, mild flavors with the colors of the south. The piquillo pepper, a sweet pepper, naturally entered into this pairing with Ricard. The combination forms a balanced emulsion that is sweet, light and fresh."
- In a blender, liquefy the piquillo peppers with their juice and the sugar syrup to obtain about 1 liter of liquid; strain.
- Add the 3 gelatin leaves, then the Ricard.
- Fill the siphon, charge with a pressure cartridge and serve.
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