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Molecular Mixology Recipe for The Portón Tigre

Jul. 19th, 2013 | Comments 0 | Make a Comment   
Molecular Mixology Recipe for The Portón Tigre
Photo Courtesy of Portón Pisco
If you need to take a break from your favorite bar (happens to the best of us) but don't want to give up on the crazy unique cocktails your choice bartender makes, check out this molecular mixology recipe for the Portón Tigre. While it may be a tad complicated for the novice, this drink definitely seems worth taking a stab at.

Designed to be a mixture of traditional Peruvian flavors, the Portón Tigre was created by Jorge Velasco, head barman of NYC Latin American hotspot La Pulperia. The cocktail is made up of four layers: a scallop ceviche (made with yellow pepper, cilantro and fresh lime juice), a Portón-infused corn foam, a camote foam (made with sweet potato, pineapple, cinnamon and clove), and is topped with a Portón pisco sour foam and bitters. Try it out and let us know what you think!

Portón Tigre
By Jorge Velasco
La Pulperia, New York

Tiger's Milk Ingredients:
  • Dash of salt
  • Dash of pepper
  • Dash of sugar
  • Cilantro
  • 1 part orange juice
  • 1 part lime juice
  • 1 part lemon juice
Directions:

Mix all ingredients to taste and blend until everything is dissolved well.

Ceviche Ingredients:
  • 1/2 lb. scallops
  • 1 part lime juice
  • 2 small tomatillos
  • 1 small red onion
  • 1/4 part yellow chilli pepper
  • Cilantro
  • Dash of salt
  • Dash of pepper
Directions:

In a bowl, mix all ingredients to taste. Slowly integrates the Tiger's Milk.

Corn Foam Ingredients:
  • 3 sweet corn cobs
  • 1 part Portón Pisco
  • Water
Need:
  • 1 liter siphon canister
  • 2 N2O cartridges
Directions:

Cook the corncobs in medium heat for approximately 20 minutes. Once the corns have cooled, take the kernels off. Put them in the blender with some of the same water that it was cooked in. (Remember this is a purée and not a juice).

Pass the purée through a fine strainer three times until you are left with only a liquid form. (Corn particles may clog the strainer). Put the liquid in the canister and add Portón Pisco; close and load with the two N2O cartridges to cool. Before using, shake very well to obtain a very good mixture.

Sweet Potato Foam Ingredients:
  • 8 parts sugar
  • 2 sweet potatoes (yams), sliced
  • 1 part Portón Pisco
  • 1 slice of pineapple, cut in small squares
  • 5 cloves
  • 3 cinnamon sticks
Need:
  • 1 liter siphon canister
  • 2 N2O cartridges
Directions:

Put all ingredients in a small pan with water and let them cook until the sweet potatoes are soft.

Put the sweet potatoes in a blender with some of the same water it was cooked in; without covering the potatoes. (Remember this is a purée and not a juice). Make sure there are no lumps as they can clog the canister.

Let it cool to room temperature. Put the mixture in the canister and add Portón Pisco; close and load with the two N2O cartridges to cool. Before using, shake very well to obtain a very good mixture.

Pisco Sour Foam Ingredients:
  • 6 parts Portón Pisco
  • 6 parts fresh egg whites
  • 3 parts gum syrup
  • 3 parts fresh lime juice
Need:
  • 1 liter siphon canister
  • 2 N2O cartridges
Gum Syrup: Heated water with cloves, cinnamon and orange peel. Strain the water and mix 2 portions of sugar for a portion of water. Stir very well to dissolve the sugar completely. Allow to cool.

In the canister, add the Portón, gum syrup, fresh lime juice and egg whites; close and load with the two N2O cartridges to cool. Before using, shake very well to obtain a very good mixture.

To Assemble the Portón Tigre

Place a small portion of the ceviche in a cup and add the first layer of corn foam on top. Continue by adding a layer of sweet potato foam and lastly, the pisco sour foam. Adorn with three drops of angostura bitters. Enjoy!
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