David Aznar

The Scottish Prince


Modern Daze

Glassware

Highball

GARNISH

Fresh aloe verra scented grapefruit

INGREDIENTS

45ml Hakushu Distillers Reserve

15ml Carrot Leaves Manzanilla

30ml Peated acid apple

Absynthe

Aloe Vera grapefruit tincture

Top up lacto fermented watermelon rind

METHOD

THE DRINK IS THROWN. PEATED APPLE CORDIAL= FLESH OF TWO GREEN APPLE ( COLLECTED AFTER JUICING THE APPLES FOR ANOTHER DRINK ), THEN ADD 200MLS OF PEATED SOLUTION ( 20% LAPHROAIG TRIPLE WOOD FOR 80% WATER ) BRING TO BOIL BEFORE ADDING 50G OF SUGAR AND TARTARIC/CITRIC/MALIC ACID TO TASTE. FINALY STRAIN WITH A COFFEE FILTER. CARROT LEAVES MANZANILLA= LEAVES OF 10 CARROTS FOR 500MLS OF MANZANILLA LET INFUSE OVERNIGHT ( REST OF THE CARROT IS USED FOR A DISH ON OUR MENU ). ALOE VERRA GRAPE FRUIT ZEST TINCTURE = 100MLS OF FRESH ALOE VERRA JUICE + ZEST OF 3 GRAPE FRUIT ( JUICE USED FOR ANOTHER DRINK ) FOR 700MLS OF ROKU GIN, SOUS-VIDE AT 62*C FOR 6HOURS. LACTOSE FERMENT WATERMELON = 2 CUPS OF WATERMELON RIND CUT INTO 2CM PIECES FOR 2L OF WATER. BRING TO BOIL BEFORE ADDING HALF OF A CUP OF SUGAR. LET I COOL DOWN TO ROOM TEMPERATURE BEFORE ADDING 150MLS OF WHEY ( I COLLECTED THE WHEY FROM A DAY I MADE YOGURT AT HOME). TRANSFER THE MIX INTO A JAR, CLOSE IT WITH A CHEESE CLOTHE AND RUBBER BAND, BEFORE PUTTING IT IN A DARK PLACE FOR ABOUT 3 DAYS. THEN, TRANSFER THE MIX INTO A BOTTLE, ADD A QUARTER OF A CUP OF SUGAR AND STORE IT IN THE FRIDGE.

THE STORY BEHIND THE COCKTAIL NAME

The inspiration behind my drink "" Modern Daze "" comes from the new era of bartending, which for me includes more consciousness concerning our impact on this beautiful planet. It's indeed pretty much impossible to be waste-free, but with the boom of venues such as the Lyan's family proving to us that we can be focused on sustainability but still be considered the best bar in the world or even Alex Kratena and Kelsey Ramage the duo from Trash Tiki (that duo that turned the word "" sustainable "" into something COOL) is the proof that sustainability can be fun and also can taste delicious. I am far from being waste-free but I always try to think if it can be another use for anything before discarding. Being sustainable also taught me so much about different culinary and drink techniques, such as fermenting, curing, preserving and that is what I’m trying to re-create with this drink.

The other inspiration for that drink was my financial situation…

I’M BROKE!! Therefore I had to try to make something delicious out of scraps :) and IT WORKED!!

I decided to go with a high-ball, as summer is coming and this is the perfect drink in order to fight the heat. Crispy, green, refreshing and smokey matched perfectly with the delicate, subtle beauty of Hakushu Distillers Reserve… this is the perfect summer drink.

QLD

OzHarvest Donations

The Scottish Prince

The menu is made out of seed paper in order to match with the sustainable theme I've chosen for my drink.

Customers will be able to take the menu home in order to plant it. To support sustainability in the country I decided to donated $1 per cocktail sold to OZharvest fighting against food waste.