Cherry hippocrasBar recipe
Chef, Director of Vakuum
Martin Lippo is at the head of Vakuum in Barcelona, a cutting-edge laboratory for experimental cuisine and teaching. He grew up in the strict ambiance of Buenos Aires in the 1970s, rebelling against a...
- Frozen fruit purée 100% : Black cherry - 180 g
- Frozen fruit purée, sugar added : Morello cherry - 160 g
- Merlot (wine) - 800 g
- Orange blossom honey - 190 g
- Maraschino liqueur - 60 g
- Vodka - 30 g
- Cinnamon - 2 g
- Allspice - 0.4 g
- Star anise - 1 g
- green cardamom - 0.2 g
- Ground ginger - 0.4 g
Coarsely grind spices in an electric grinder.
Place all ingredients in a measuring jug.
Leave to rest in the fridge for 12h.
Strain with a Superbag.
Pour it into a bottle and keep in the fridge.
Drink it cold or lukewarm.
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