Get the recipe for Samuel Thornhill’s Consommé at Byrdi
It's another considered recipe from 2023's winner.
Samuel Thornhill is no stranger to the Boothby Drink of the Year Top 50 — he took out the number one spot in 2023.
This year his contribution to the Top 50 is Consommé, inspired by the Bloody Mary.
“[It’s] a reference to a classic tomato consommé and the flavour combinations found in a Bloody Mary as part of our ‘COLLAGE’ menu,” Sam says.
“Distilled ponzu replicates the savoury profile of Worcestershire sauce and is paired with a banana amazake, distilled ghost chilli and an Australian agave spirit.”
Consommé
RECIPE: (PART A)
BATCH
1L Agave Spirit
1L Distilled Ponzu
750ml 2:1
500ml Distilled Ghost Chili
500ml Banana Amazake
250ml Tomato Saline*
10g Citric Acid
7.5L Clarified Tomato*
2.5L Water
METHOD:
Add all ingredients to a mixing jug and stir until acid is fully dissolved. Filter through V60. Once filtered transfer to PET bottle and chill. Follow carbonation procedure.
RECIPE: (Part B)
Ponzu Distillate
500ml Neutral Spirit
500ml Ponzu
Water Bath: 55 degrees
RPM: 120
Condenser: - 20 degrees
Pressure: -100 Kpa
METHOD:
Combine ingredients and distill according to distillation workflow.
RECIPE: (Part C)
Ghost Chili Distillate
1L Neutral Spirit
100g Ghost Chili
Water Bath: 55 degrees
RPM: 120
Condenser: - 20 degrees
Pressure: -100 Kpa
METHOD:
Blend all ingredients in a thermomix and distill according to distillation workflow.
RECIPE: (Part D)
Banana Amazake
400ml Clarified Banana
200g Fresh Koji
200ml Filtered Water
METHOD:
Cook sous vide @ 59 degrees for 48 hours. Once cooked, filter and vacuum seal for future use.
