Get the recipe for Ana Mitchell’s Faux Social

This drink is “inspired by 1920s Southside mobster, Johnnie ‘The Fox’,” says Ana, “who would maintain a harmless high society persona while simultaneously ordering hits on his enemies. It’s about the disguise of innocence, as the cocktail is boozy and full-bodied but the presentation is delicate and unassuming.

“I also really love playing with fire.”

Faux Social

40ml toasted pecan infused Plantaray OD
20ml Amaro Montenegro
10ml caramelised apricot
4g salted butter

Blaze above ingredients to lightly caramelise the butter.
Serve in a teacup with 30ml chai tea (dried leaves, no honey).
Garnish with grated nutmeg and a candied rum pecan on the side.

For the toasted pecan Plantaray rum:
150g pecans lightly toasted in a pan (3 mins)
Take off heat
Pour 700g Plantaray rum into the pan and combine (you want the oils!)
Vac seal and sous vide for 1 hour at 68 degrees
Allow to cool then strain out pecans.

While pecans are still wet with rum, coat in brown sugar and bake until dried and toasted brown.

For the caramelised apricot:
Use apricot halves in syrup, in a hot pan fry the apricots skin down side down until caramelised. Remove from heat and cover in 2:1 white to brown sugar, equal to the weight of the apricots. Vac seal and leave in 70 degree sous vide for 2 hours. Remove and allow to sit for 2 days, strain solids and store in the fridge (we then turn the remainder flesh for a fruit leather on another cocktail).