This rum-based dessert cocktail is topped with a layered strawberry foam.
Strawberry Upside-Down Cake
Ingredients
- 1 ½ oz. Vanilla bean-infused Trader Vic’s silver rum 15 g. chopped vanilla bean per 750 ml. rum; steep 24 hours and strain
- ½ oz. UV White Cake vodka
- ¾ oz. Lemon juice freshly squeezed
- ½ oz. Strawberry syrup
- ½ oz. Milk
- Strawberry foam*
Instructions
- Combine rum, vodka, lemon juice, strawberry syrup, and milk in a bowl. Allow this mixture to sit for about 30 minutes so that the milk can curdle. Strain the liquid slowly through a coffee filter until the base is completely clear. Pour the clarified base into a chilled tulip glass over a large ice cube. Dispense the strawberry foam over the ice cube so that it forms a separate, distinct top layer on the drink.
Notes
*For Strawberry foam
5 oz. Fresh strawberry juice, strained
30 g. Sugar
1 g. VersaWhip soy protein-based whipping agent
1 g. Xantham gum (to stabilize foam)
¼ oz. Lemon juice, freshly squeezed Blend all ingredients until the mixture is smooth. Transfer this mixture into an iSi siphon and charge it with one cartridge; shake the siphon to aerate the contents. The mixologists at Phillips Distilling Co. created this recipe for the Cocktailmanac.
5 oz. Fresh strawberry juice, strained
30 g. Sugar
1 g. VersaWhip soy protein-based whipping agent
1 g. Xantham gum (to stabilize foam)
¼ oz. Lemon juice, freshly squeezed Blend all ingredients until the mixture is smooth. Transfer this mixture into an iSi siphon and charge it with one cartridge; shake the siphon to aerate the contents. The mixologists at Phillips Distilling Co. created this recipe for the Cocktailmanac.
