Tell Tale Heart Cocktail
This beautifully dramatic cocktail is sure to leave your guests searching for another...
15 Minutes plus ginger prep time
- 4 oz. of Vanilla Stoli
- 1 oz. of Blackberry Liquor
- Splash of Limoncello
- 1.5 oz. of fresh lemon juice
- 1.5 oz. of ginger simple syrup
- 4-5 Large fresh blackberries plus a few for garnish
- 2 pieces of candied ginger for garnish- see recipe below or use stir bought
- Fresh mint -for garnish
Ginger Foam Ingredients:
- You’ll need a whipped cream dispenser and N20 chargers
- 4 Egg whites
- 3 oz. fresh lemon juice
- 2 oz. of ginger simple syrup -see recipe below
- 2 oz of blackberry liquor
- Dry ice - small chunks if desired
Method For Cocktail:
- In a chilled shaker, muddle your vodka, blackberry liquor, Limoncello, ginger simple syrup, lemon juice, and fresh blackberries until the berries are broken up.
- Using a fine-mesh strainer, strain into a bowl to remove seeds and poor back into a chilled shaker
- Add some ice and shake vigorously.
Method For Ginger Foam:
- In a whipped cream canister add your egg whites, lemon juice, simple syrup, and blackberry liquor.
- Close the canister and charge it with your N20.
- Give it a shake and foam your cocktail glass with canister straight upside down.
- Foam your glass to just about half full.
- Carefully strain your cocktail into the foamed glass, over the foam and it will rise to the top.
- Garnish with a piece of candied ginger, fresh mint, and a blackberry on a cocktail toothpick of choice.
- Serve immediately.
Candied Ginger & Ginger Simple Syrup:
- 1/2 Pound Peeled fresh ginger -sliced thinly- about 1/8” thick.
- 2 C. Granulated sugar.
- 2 C. water • Pinch of salt
- Peel and prep your ginger (The easiest way to peel ginger is with a metal spoon. It’s easiest to get into all of the grooves.)
- Place ginger in a medium non-reactive saucepan, cover with water and bring to a boil.
- Drain and repeat again.
- Drain your ginger and place back in your pot with 2 C. water, 2 C. granulated sugar, and a pinch of salt.
- Let it simmer until it reaches a temperature of 225 degrees F.
- Remove from heat and let sit and steep for several hours or even overnight.
- Drain, saving your syrup- you can store the ginger syrup in an airtight container or mason jar in the refrigerator for a few weeks. Note: It’s best to let it sit out to room temp before use in cocktails.
- Place ginger slices on a cooling rack over a rimmed baking sheet.
- Coat your ginger slices in granulated sugar and let them cool on the rack spaced so that they are not touching. Allow slices to dry on rack for about an hour.
- You can store the candied ginger in an airtight container in the refrigerator for 2 weeks or so.