This vodka Martini cocktail served at Boticario in Buenos Aires, Argentina is made with malt-infused vodka and sea salt foam (via punch_drink)
The base of the cocktail is an infused vodka that mimics the flavor of whiskey, but keeps an aesthetic clarity that channels the Arctic’s glacial ice. “We infused vodka for two days with ‘Caramel 60’ malt, wood chips and other accent ingredients such as pear, green apple, Lapsang souchong tea, honey and cocoa nibs for depth of flavor,” says Chenquelof. The spirit is then re-distilled in a copper-pot still to clarify it, retaining the flavors, but not the color, imparted by the infusion.
The intricate base distillate is paired with “fresh grapes” vermouth, inspired by Canadian ice wines that are made from grapes that have frozen on the vine. To make the dry-style vermouth, Chenquelof and the team combine the juice of previously frozen fresh grapes, chardonnay, absinthe, chamomile, and lemon verbena. The mixture is vacuum-sealed in a bag before being gently cooked through immersion circulation in a water bath for three hours.
Boticario serves the Martini simply, over a large rock, finished with a float of sea salt foam. Not only does the airy texture and salinity amplify some of the Ártico y Antártico’s subtle flavors, but the garnish melts and disappears while drinking it, intended to represent melting glacial ice in the Arctic.
The cocktail balances flavors from both land and sea—earthy wood and grain, paired with a plethora of orchard fruit and top notes of citrus and herbs. To the attentive drinker, the harmony of each element invites contemplation, without forcing the message; with the Ártico y Antártico, any bargoer is also simply in for a damn good take on a“Our motto is to be in constant investigation and learning of new processes, topics, techniques, products and work tools,” says Chenquelof.
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