The third heat of the Bols Around the World competition required a 2 minute video submission.
When you don’t specialize in something you turn to those who do. With more than a few beers under our belts, and the exceptional editing skills of Sione Murray and Mitch Keane (cheers guys, it couldn’t have been done without you), we came up with this bad boy. There were quite a few beers involved by the time it came to adding subtitles, so unfortunately we flipped the measurements on a few ingredients. Hope you enjoy, and here’s the true recipe:
50ml Duck fat Washed Bols Genever
(Cook duck, and then take 250ml of bols genever and add 40ml of rendered duck fat to it. leave in fridge sealed for 7 hours and then freeze. Filter through coffee filter and bottle.)
30ml Satsuma Plum and Star anise Shrub
(take 3 satsuma plums and slice finely. cover in 150gm of castor sugar with 2 star anise pods. after 24 hours separate the syrup and 1.5 times the volume of white wine vinegar. allow to sit for 3 days before use)
20ml Bols Dry Orange Liqueur
Ground Nutmeg and star anise.
Fanned Satsuma Plum.
Take the 3 Ingredients and add to a suitably sized Collins glass.
Add crushed ice to glass and “swizzle”
Top with crushed ice and garnish with two short black straws, fanned plum and ground nutmeg and star anise.
Drink While eating Peking Duck