“Flamenco”
The exquisite Belvedere Pomarancza (pom-ah-rahn-cha), designed by the flavour artist Elie-Arnaud Denoix, is the charismatic lead in this theatre of flavours. It stood out in its use of natural essential oils from the citrus peels, and especially the lovely orange blossom nose. Simply the best cast had to be selected to pair with the luxurious Belvedere Pomarancza.
Chocolate was selected as one of the key flavours due to its positive connotations across numerous cultures as a gift, and as a reward since childhood. The single-origin & single-varietal Amedei Chuao was chosen, the first time the legendary Chuao criollo cacao bean was being ‘tamed’ and used solely to create a full-bodied (70%) pure dark chocolate. (Gold) Winner of “Best Dark Chocolate” and “Best Bean to Bar” in 2005 & 2006 (World Chocolate Awards), Amedei Chuao has a complex fruitiness and subtle acidity, and powerful enough to hold its own ground.
To create a twist, the dark maroon beetroot juice was added as a most engaging element. Its earthy aroma is highly evocative, much like the air after a beautiful rain. Rich in the mineral boron (which plays a key role in the production of human sex hormones), beetroot juice has had an aphrodisiac reputation since Roman times. It had also been associated with human blood due to its potent crimson-hue, which in fact may even stain our urine. Quality organic beetroots from Australia are chosen for “Flamenco.”
To satisfy the instinctive need for sweetness, (Citadelle, since 1925) maple syrup from Quebec is included. A product of Nature during Spring, and condensed by producers into a characteristic earthy sweetness, only 100% pure maple is used.
Against these earthy lines, a touch of a lighter spirit was used – Tanqueray Gin. Also quadruple-distilled like Belvedere vodkas, it was the preferred gin brand of Frank Sinatra. The fourth distillation actually uses a pot still known as “Old Tom” which was the surviving still after World War II. Multiple-award winner (including the world’s best gin), the clarity and citrus freshness further lifts the other elements in the cocktail.
The recipe design further evolved with an unexpected accomplice – smoked paprika as part of the garnish. The Hungarian “Noble Sweet”, one of the best quality of the sweet style, contributed subtle heat to the flavour experience. Known as the édesnemes grade, it has a gentle yet pronounced pungency.
Another specialty item was chosen as part of the garnish design – the long-stemmed strawberry. A premium berry from Driscoll’s (USA), it is actually the fruit of the first blossom to open on each strawberry plant (a.k.a. the primary berry), which tends to be the largest and the first to be picked. An opulent glaze of reduced Grand Marnier was used to coat the strawberries. A liqueur blend of the finest cognac and “Citrus Bigaradia”, a rare Caribbean orange cultivar, are the key elements of this grand liqueur. Enveloped within an iconic pot still shaped bottle,
The dominant mauve colour (a dull red-purple tone) of the cocktail is reminiscent of a calm and tasteful image. Against this backdrop, the wild and gorgeous qualities of the rouge coral hue (of the paprika and strawberry) are accentuated. (Information from ‘Color Image Scale,’ authored by colour psychologist Shigenobu Kobayashi of the Nippon Colour & Design Research Institue).
Based on the emotional connotations of the colours and the ingredients, the garnish design and name are in the direction of a wild & sensuous flourish. Delivered together with the moving, untamed white twirl of the LSA (a handmade Polish brand) “Izzy” martini glass, we arrive at the Belvedere cocktail “Flamenco” (inspired by the fiery intensity of Andalusian {Spain} flamenco dancers).
“Stirring Your Soul” Belvedere, the super-premium Polish rye vodka, offers a flavour canvas for two of the most exclusive spices in the world – saffron and vanilla.
Three Madagascan Bourbon vanilla pods macerate in a bottle of Belvedere to create a voluptuous base for this provocative painting. Vanilla is the only edible fruit of the largest family of flowering plants in the world (Orchid), while its flowers only bloom for a day. As it increases adrenaline, it is mildly addictive. It is one of the few “comfort” flavours popular across a diverse majority of cultures, and sometimes affects a nostalgic feel. Vanilla is hardly “plain”, which is an alternative adjective of the word. In fact, probably the only spice that is more exclusive than vanilla is saffron.
Perhaps the ‘Queen of spices’, saffron have been cultivated up to five millennia ago. According to legend, Cleopatra of Egypt had used it in her baths in the belief that it would increase sexual pleasures. The stigma (the female sexual organ) of the flower is painstakingly hand-harvested, whereby it takes up to 150 flowers to yield 1 gram of stigmas. And the flowers only bloom during Autumn merely for up to two weeks. It has a most unique hay-like and mildly bitter flavour, and stains a golden-yellow hue. Spanish saffron is reputed to be one of the best, and one of the leading brands (Carmencita, since 1920) has been selected to add complexity to this opulent recipe design.
To balance the bitterness of the saffron, among other undesirables, a touch of salt is used to clean the taste. Had chosen Indian Black Salt, which also offered an intriguing depth to the recipe design. Actually a pinkish volcanic rock salt, it is truly unique among salts for its distinctive sulphuric flavour. With a smell described variously as hard-boiled eggs, garlic or onions, Indian Black Salt is commonly used in Indian cuisines such as chutneys. Its use in cocktails had been suggested by Luca Turin, author of “The Secret of Scent.” Extremely potent like saffron, only the smallest pinch shall be used.
Decided to use one of the most common beverages in the world as another element – (earl grey) tea. Though very recognizable, it is rarely used for cocktails – a most attractive challenge. Named after the British PM (1830s) Charles Grey, it is basically a black tea flavoured with the essential oils of the bergamot orange. Have selected Dilmah single-origin Ceylon earl grey tea for its wonderful ‘furioso’ of flavours that seem to tango through our senses.
Pure fructose, the sweetest naturally occurring sugar, is used. Described as the most delicious sugar by Hervé This (one of the pioneers of molecular gastronomy), fructose has a fruity aroma and tastes somewhat like cane sugar. It is found in items such as fruits and honey, and I must agree that it is truly delectable.
Atop this symphony of flavours, the water chestnut presents a clarity and crunchiness as the garnish. Carved into a tear shape, it is stained magenta with a mix of organic beetroot juice and Monin caramel syrup.
A soda siphon is used to carbonate the libation, designed to enhance the experience of the cocktail’s complex flavours. A highly aromatic frizzante (lightly sparkling), perfectly paired with the elegant LSA (crafted in the same motherland as Belvedere – Poland) “Gabriella” champagne flute, shall be presented in a golden-orange hue. With this delicious colour, the flamboyant magenta of the garnish combines to evoke a dazzling energy (Information from ‘Color Image Scale,’ authored by colour psychologist Shigenobu Kobayashi of the Nippon Colour & Design Research Institue). Stirring your soul…
This was an alternative garnish for this recipe design - salmon roe (ikura) on silverskin cocktail onion.
