Two Turtle Doves By Craig Schoettler, The Aviary Ever the culinary perfectionist, Schoettler went all out with his riff on a pair of doves, creating a diptych drink nested in a wood-crate bed of aromatic seasonal garnishes. $17; 955 W. Fulton Market, 312-226-0868; theaviary.com Recipe: Note: Schoettler's recipe is in grams Orange / White Chocolate 750 grams whole milk 250 grams white chocolate Zest of 1 orange Sous-vide at 65 degrees centigrade for 1 hour. Strain through chinois. Add to blender, add: 40 grams sugar 2 grams salt 100 grams Matusalem Platino Rum 1 grams guar gum Blend on high for 30 seconds. Pass through chinois then superbag. Macadamia Nut / White Chocolate 500 grams whole milk 200 grams skim milk 140 grams macadamia nuts, toasted 233 grams white chocolate Sous-vide at at 65 degrees centigrade for 1 hour. Strain out nuts. Add milk to blender, add: 37 grams sugar 2.5 grams salt 100 grams Flor de Cana 4-year rum 23 grams creme de cacao 1.4 grams guar gum Blend on high for 30 seconds. Strain through chinois then superbag. Garnish: Pine, savory, thyme, sage, autumn olives, high bush cranberries, fumitory Orange powder: Microplane orange on parchment and dry in dehydrator for 3 1/2 hours. Macadamia powder: Toast macadamia nuts. Microplane on parchment paper and dry in dehydrator over night. To serve, place 3 1/2 ounces of each pre-chilled cocktail into a glass and place in box. Add garnish of greens, herbs and berries. Sprinkle orange powder and macadamia powder on top. Lightly torch pine, for aromatic lift.
Photo by Phil Velasquez
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