Cherry hippocras

Bar recipe
Martín Lippo

Martín Lippo

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...
  1. Cherry hippocras

    Ingredients

    • 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.

    Blend.

    Cover.

    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.

    In this step

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