Nolet Pratt – Competition Cocktail

Although the posting to reflect on the entire experience of the competition itself, here is the recipe for my cocktail, the Nolet Pratt, which won second place on Tuesday night in the National Barchef Competition.

The Nolet Pratt cocktail was inspired by the deconstructed tasting note for the entire Dutch region. As the cocktail itself is a spin on a perfect martini, with equal parts sweet and dry vermouth, the Nolet Pratt celebrates the use of homemade tinctures, while paying homage to the common flavours in Dutch culture and cuisine. Hell, I even had a dress made in bright yellow/orange with rock-royalty emblems and Van Halen (Eddie Van Halen’s Dutch don’t you know) logos all over in black and magenta. Here’s the recipe and pictures:


Cocktail Name: Nolet Pratt
Recipe:
1.50 oz Ketel One Vodka
0.75 oz Vermouth van Kersen*
0.75 oz Smaak van Noyaux*
0.50 oz Orgeat*
0.25 oz Quince Vinegar
Lemon Peel
* all recipes are below for tinctures.

Method:
Stir all ingredients with ice, double strain into chilled cocktail glass. Garnish with a burnt lemon peel.

Tinctures:

1. Vermouth “van Kersen” (Vermouth of Cherries)

Base spirit:
1.5L Ketel One Vodka
3 LBS Osoyoos Cherries – pitted (do not discard the pits, do not smash – leave whole)
200g apricot pits, smashed (shells only)
macerate for 3-6 weeks – room temp.

Base wine:
1.5L Napa Valley Cabernet (Good Quality)
In a controlled setting, like a refrigerator, allow the wine to breathe in an wide open container – this will promote oxidation – let stand for 7-10 days
*important – you must keep fruit flies away, or your wine will spoil – they will introduce acetobacter to the wine (turns wine to vinegar)
50g organic raw cocoa nibs, crushed
20g star anise
20g licorice root
20g cloves
20g cardamom
20g lemon peel
20g true cinnamon bark
20g long pepper
3 pc bay leaf
macerate for 3-6 weeks – fridge.

Fortification:
Combine both parts together, stir gently. Remove licorice root.
1 cup organic cane juice – or to taste

Shelf life: if refrigerated, this vermouth will last months.

2. “Smaak” van Noyaux (Taste of Noyaux)

Base spirit:
1.0L Ketel One Vodka
200g apricot kernels, sweet (inner white membrane, also known as Noyaux)
macerate for 3-6 weeks – room temp.

Base wine:
1.0L Neutral Pinot Grigio, Dry (Good Quality)
In a controlled setting, like a refrigerator, allow the wine to breathe in an wide open container – this will promote oxidation – let stand for 7-10 days
*important – you must keep fruit flies away, or your wine will spoil – they will introduce acetobacter to the wine (turns wine to vinegar)
25g fresh thyme flowers
macerate for 3-6 weeks – fridge.

Fortification:
Combine both parts together, stir gently. Remove flowers.
This is dry, do not add sugar.

3. Orgeat
Almonds, blanched, skinless and ground
Whole almonds, blanched, skinless and lightly crushed
Distilled cold water
Cane juice crystals
Orange Blossoms Water
Orange blossoms
Rose Water
Rose petals
Ketel One Vodka

4. Lemon Curd Palate Cleanser
4 egg yolks
4 whole eggs
1.50 cup white sugar
0.75 cup fresh lemon juice
0.75 cup cherry blossom “sake” dry vermouth
Over an inch and a half of “full tilt” boiling water, whisk all ingredients together at top human speed in a metal bowl – keep whisking until firm ribbons form. Transfer to an ice-bath immediately, and gently whisk to cool down. Let set covered in fridge until ready to use.
Carefully pour liquid nitrogen into the doer. Using hot spoons, make quenelles with the lemon curd. Drop carefully into liquid nitro and flip upside down with slotted spoon. Remove from liquid after about 15 seconds. Using fingers only (do not eat directly from a spoon that has been inside nitro – you’ll rip off your taste-buds), chew on the curd ball, and breathe out of your nose and mouth – this is called the “dragon’s breath” when the liquid nitro smoke comes out of your face!

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About Lauren Mote

Lauren has been an intricate part of the food industry for many years. Whether it’s behind the bar, in the kitchen, tasting and learning about wine, or sitting with her laptop writing food stories and reviews at the local coffee house, it was clear at an early age that Lauren’s professional and personal life would be completely consumed by the joy and passion of edibles.
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One Response to Nolet Pratt – Competition Cocktail

  1. degan says:

    nicely done, Mote! wish I could have been there.

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