Janzo* is a drink that looks like a fruit tray but has little to do with that. It is a kind of combination of reversed engineered drink and cocktail into a garnish. We have a Tiki drink inside a Passion fruit, a Manhattan cocktail inside cherries, and grapes made from ice wine, butterscotch, Creme de cacao, and grape juice.
The first time I made the drink was for fellow Japanese bartenders; they were going to Cuba via Canada for the Havana Club rum bartending finals.
I enjoyed making the drink, using molecular mixology techniques, transforming textures, playing with flavours, and surprising people.
Janzo
Ingredients
- For Passion fruit
- 1 1/2 oz dark rum
- 1/4 oz lemon juice
- 1 oz orange juice
- 1 1/4 oz passion fruit juice
- Manhattan
- 1 1/2 oz rye whiskey
- 1/2 oz sweet vermouth
- a couple of dashes of Angostura bitters
- 7 oz cherry juice
- 0.7% Sodium Alginate - of the total volume
- 1.2 gr Sodium Citrate - of the total volume
- 0.9% calcium chloride - of the total volume
- Ice wine grapes
- 1 oz Ice wine
- 2 oz butterscotch
- 1/2 oz white Creme de cacao
- 7 oz grape juice
- 0.7% Sodium Alginate - SA - of the total volume
- 1.2 gr. Sodium Citrate SG - of the total volume
- 0.5 Calcium Chloride - of the total volume
Instructions
To assemble a Passion fruit drink, there are two options:
Cut the top and keep it as you will need it later. Scoop the inside of the fruit and pour the drink. Cover it back with the already-cut top. Serve in a coconut shell with a small straw, like a Pina colada.
Make a small hole in the fruit, inject the drink inside, and serve with a straw. For both ways, put the prepared passion fruit in the fridge for 3 hours.
Manhattan cherries
I used basic spherificationBasic Spherification to create ravioli small enough to fit into the cherries.
Cut the top and hollow out the cherries. Keep the top.
Mix the cherry juice, the SA, and SC to make the ravioli.
-Dissolve Sodium Citrate into the liquid.
-Blend the mixture with 2 g of sodium alginate. Once the alginate is dissolved, add the alcohol and the bitters. Mix again.
-Let it rest to get rid of the air bubbles.
You can keep it overnight in the fridge for the bubbles to dissipate or slowly fine-strain it to eliminate as many bubbles as possible.
Calcium Chloride Bath
Dissolve 2.5 g of calcium chloride into 500 mL of cold water in another vessel.
Scoop a little bit of the cherry alginate liquid and pour it into the cherries.
Dip the cherries in the Calcium Chloride bath and hold them in for about 1 minute; if using your hand, wear gloves.
Rinse them in another vessel with cold water and cover them with cut tops.
Refrigerate until needed. Serve with a small spoon on the side.
Ice wine grapes
I made the grapes using basic Spherification. The grapes inside will jellify faster than with the Reverse Spherification method.
Mix the grape juice, the SA, and SC to make the ravioli.
-Dissolve Sodium Citrate into the liquid.
-Blend the mixture with 2 g of sodium alginate. Once the alginate is dissolved, add the alcohol and mix again.
-Let it rest to get rid of the air bubbles.
You can keep it overnight in the fridge for the bubbles to dissipate or slowly fine-strain it to eliminate as many bubbles as possible.
Calcium Chloride Bath
Dissolve 2.5 g of calcium chloride into 500 mL of cold water in another vessel.
Use a cooking measuring spoon to scoop some of the mixtures. Wipe the bottom of the spoon with a cloth and dip it into the Calcium Chloride bath. Keep them in for about 2-3 minutes. Use a slotted spoon to remove them and put them into another container with cold water to rinse the salt.
Serve on a plate - Passion fruit, Manhattan, and grapes. Cover the grapes with some crushed ice.
Notes
Janzo- the drink is named after a character from a TV show, The Outpost.
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