Lambada Cocktail - Serves 2
(Designed by Justin Shaw and shot by the Culinary Cartel)
- 100 ml Leonista Reposado Black
- 6 ml lamb fat (optional - reserved from your lamb)
- 40 ml Caramelised Onion Sugar Syrup
- 50 ml Freshly Squeezed Lemon Juice
- 40 ml Chickpea Liquid/Aqua Faba reserved from your chickpeas
Place a pan over a medium/low heat. Add the oil/butter and onion. Gently sweat the sliced onion for 15-20 minutes, stirring occasionally, until the onion is jammy and sticky, and has turned a golden caramel colour. If your onion is still pale after 20 minutes, increase the heat to give your onions some nice colour.
While the onions cook, place your sugar and water into a bowl, and microwave on high until the sugar has dissolved.
Once the onions are cooked, turn off the heat, pour over your warm sugar syrup and allow it to infuse with the onions for at least 1 hour. Using a sieve, strain the onions from the sugar syrup, pushing the onions with the back of a spoon against the sieve, to release all the juices. Reserve the onion infused syrup and juices, and set the onions aside to use in your Lambada Lamb, or pair them with cheese for a deliciously simple condiment.
To mix the cocktail place all the cocktail ingredients, except for the garnish into a cocktail shaker. Shake the mixture vigorously for 10 seconds to encourage the chickpea liquid to form a nice froth. This is known as your “dry shake”.
Crack open the shaker, and fill half of it with cubed ice, and shake again for 20 seconds to cool, dilute and aerate the mixture. This is known as your “wet shake”.
Fill two glasses with the best cubed ice you can get your hands on (ice from an ice tray will work perfectly). Finely strain the cocktail mixture between the two glasses, (being careful not to allow any broken ice from the shaker to fall into the cocktail glasses) and allow 30 seconds for the foam to form and settle.
Once formed, dot the cocktail with a few drops of lamb fat, and a sprinkle of reserved lemon zest, to release its oils over the top of the cocktail.
Serve immediately alongside your Lambada Lamb.
Mellow and aged. Rested for 6 - 8 months in old brandy, american oak barrels that give it a smooth mouth feel with notes of caramel and chocolate.