Kenneth Vanhooser is the beverage director at Current Tense, a Japanese-leaning restaurant and sake bar in Nashville.
Blue Atoll is a tequila blanco and mezcal based mostly drink — an improved Oaxacan Previous Normal within the type of a Stinger — named after the Pantone colour, Blue Atoll. The ice dice is made with artichoke steaming water, blitzed with inexperienced and blue spirulina powders.
The addition of white and inexperienced crème de menthe within the artichoke dice actually makes the colour stand out. Because the ice slowly melts, the drink transforms from an Previous Normal into the type of a Stinger.
The inspiration got here from making random ice cubes with my youngsters and loving the colour of the water that remained after steaming artichokes. It’s actually cool how the blue spirulina tints the water, and the inexperienced spirulina percolates to the underside of the ice dice and creates a enjoyable geometric striation.
Blue Atoll
- 1 ½ oz. Lunazul blanco tequila
- ½ oz. Mezcal
- ¼ oz. Orange Curaçao
- 4 dashes Orange bitters
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Mix components and stir.
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Pressure over massive artichoke ice dice.*
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Garnish with a dehydrated orange slice.
Kenneth Vanhooser, beverage director at Current Tense restaurant and sake bar in Nashville, created this recipe.
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