Arturo Recipe
Mezcal FUENTE Tuscan Rum Espuma Barrel Toasted Pecan.
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Ingredients
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Mezcal Base
Espuma
Barrel Toasted Pecan Garnish
Method
Mezcal Base Preparation
- 1
Mix the Spirits
In a cocktail shaker, combine 2 oz of Mezcal and 1 oz of Tuscan Rum. Fill the shaker with ice and shake well for about 15-20 seconds until chilled.
Espuma Preparation
- 2
Prepare the Gelatin
In a small bowl, combine 2 tablespoons of water with 1 teaspoon of gelatin powder. Let it sit for about 5 minutes to bloom.
- 3
Make the Cream Mixture
In a medium saucepan, heat 1 cup of heavy cream, 2 tablespoons of sugar, and 1 teaspoon of vanilla extract over low heat until just warm. Do not boil.
- 4
Combine Gelatin with Cream
Once the cream is warm, add the bloomed gelatin and stir until completely dissolved. Remove from heat and let cool slightly.
- 5
Whip the Cream
Using a hand mixer or whisk, whip the cream mixture until it forms soft peaks. Transfer to a siphon or a bowl if you do not have a siphon.
- 6
Chill the Espuma
If using a siphon, charge it with a CO2 cartridge and refrigerate for at least 1 hour. If using a bowl, cover and refrigerate until ready to serve.
Barrel Toasted Pecan Preparation
- 7
Toast the Pecans
In a skillet over medium heat, melt 1 tablespoon of butter. Add 1 cup of pecans, 2 tablespoons of brown sugar, 1 teaspoon of cinnamon, and 1 teaspoon of sea salt. Stir frequently for about 5-7 minutes until pecans are golden and fragrant.
- 8
Cool the Pecans
Once toasted, transfer the pecans to a plate and let them cool completely before using as a garnish.
Final Assembly
- 9
Serve the Cocktail
In a chilled coupe or rocks glass, pour the Mezcal and Tuscan Rum mixture. Top with the prepared espuma, and garnish with a generous sprinkle of the toasted pecans.
