Tariff—Jamón Ibérico–infused gin, acorn-and apricot-infused tonic, orange, cava, pineapple garnish
Coqueta, San Francisco, Joe Cleveland - October 2013
This recipe originally appeared in Perfect Pairing, and was served with Pluma—Ibérico de bellota pork shoulder loin with honey/chile glaze.
- 2 oz. Nolet's gin spiced with Ibérico ham, coriander seeds & molasses
- 1 oz. fresh orange juice
- 2 dashes Dr. Adam Elmegirab's Spanish bitters
- 1 oz. house-made acorn/apricot tonic
- 2 oz. cava
- wedge of pineapple, 1/2” thick, 2” long (for garnish)
- ground clove (for garnish)
Add all ingredients except cava to a shaker with ice; shake vigorously; strain into Gin & Tonic glass with hand-cut ice; top with cava; stir. Garnish with wedge of pineapple dusted with clove.
Nolet's gin spiced with Ibérico ham, coriander seeds & molasses:
- 6 cups Nolet's gin
- 1 tsp. molasses
- 1 cup coriander seeds, toasted
- 1 cup Ibérico ham, diced into 1/2” cubes
Combine all ingredients; infuse for 4 days; strain, discard solids; reserve at room temperature.
Chef's Note: Do not store in refrigerator.
House acorn/apricot tonic:
- 8 cups water
- 1 Tbsp. quinine
- 2 oz. lime juice
- 2 lime peels, 1” wide, 2” long
- 2 lemon peels, 1” wide, 2” long
- 2 orange peels, 1” wide, 2” long
- 1/2 cup acorns, cracked in a grocery bag with a hammer
- 2 cups dried apricots
- 4 dashes orange oil
- 1 Tbsp. sea salt
- 1 cup citric acid
- 5 cups granulated sugar
Over low heat, simmer all ingredients except salt, citric acid and sugar for 45 minutes; remove from heat; strain, discard solids; add salt, citric acid, and sugar; stir until dissolved. Let cool; carefully strain to remove sediment; reserve.
Chef's note: This will keep refrigerated for 30 days.