Today we tackle an Aviary cocktail, it’s a little labor intensive, but well worth your sweat!

I wanted to do this episode because I’ve been thinking a lot about the fact that most of the top bars of today are taking Old Recipes and reconstructing them in surprising ways. The Dead Rabbit in New York City considered one of the top bars in the country if not the world built their whole bar program around doing just that. But the Aviary shows us just how far this idea can be pushed and make some pretty incredible drinks around it. This drink, The Zombie Panda, is a prime example of it and so I thought worth sharing with you guys. I’m not going to lie, this drink is a bit of a project to make and you’ll need to buy a few things from amazon, but if you do it will be well well worth it! This episode is a bit on the long side, but well worth a watch! Hope you guys enjoy this episode and I’ll see you in the comments!

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Here’s a list of the gear I use in this episode:
1 Quart iSi Whipper
Marinade Injector
5/8″ Ice Sphere mold
Barfly Copper Measuring Cup
Barfly Shaking Set
Barfly Hawthorn Strainer
Barfly Fine Strainer
Kitchen Scale
Citric Acid
The Aviary Book
The Aviary Book Reserve Edition

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Zombie Panda

4 from 3 votes

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Servings 1 Cocktail

Ingredients

 

OZML

• 2 oz Pisco
• 1 oz Lychee Syrup
• .75 oz Lemon Juice
• 6 oz Raspberry Marbles

Instructions

 

• Add ingredients to tin
• Add ice and shake for 8-10 Seconds
• Double Strain into iSi Whipper and charge with Soda cartridge
• Shake the iSi Whipper for about 30 seconds
• Gently add the Raspberry Marbles into the glass
• Fill Glass with iSi Whipper content

Notes

Raspberry Marbles:

257g Water
64g Raspberry Liqueur (we used St. George)
51g Simple Syrup
2g Citric Acid