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
Copyright © 2016, CT Now