R I S I N G .

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The Ritual BEGINS:

Rise & Rezonate:

Montelobos mezcal

Clarified lime juice

Native ingredients cola

Campari pico de gallo jube

Sea salt

Rose petal smoke

Image 1 Ingredients

Method:

Rezy Cola Syrup:

  • Combine the following ingredients in a container:
    • 300 mL water
    • 180 g plain white sugar
    • 90 g demerara sugar
    • 60 g caramel sugar*
    • 0.7 g lemon myrtle
    • 0.7 g grated lime peels
    • 1.8 g grated orange peels
    • 2.3 g citric acid
    • 0.6 g malic acid
    • 0.6 g wattleseed
    • 0.6 g nutmeg (grated)
    • 0.45 g vanilla bean (cut lengthwise)
    • 0.75 g native pepperberry
    • 4.5 g rosehip
    • 0.12 g or 1 single coffee bean
    • 0.9 g kola nut
    • 0.3 g kaffir lime leaf

Equipment:

  • Sous vide or double boiler
  • Vacuum bag or glass jar
  • Baking paper
  • Pan
  • Knife
  • Chopping board
  • Mortar and pestle
  • Strainer
  • Cheesecloth or fine strainer
  • Glass bottle to store cola mix
Caramel Sugar:
  • 120g white sugar
  • 30ml water

Method caramel sugar:

  1. Put sugar and water in a pan on medium heat
  2. Cook until it starts to bubble and change color into a golden brown hue
  3. Take off heat, pour into baking paper to cool
  4. Once cool, break it apart and store in a container. Ready to use!
Method for Rezy Cola:
  1. Make caramel sugar
  2. Roast spices for 45 seconds or until fragrant, and grind in mortar pestle to create a fine powder or paste. (Spices include: wattleseed, nutmeg, vanilla bean, native pepperberries, rosehip, coffee bean, kola nut, and kaffir lime leaf)
  3. In a sous vide bag or glass jar, put water and sugars in
  4. Put acids in (citric acid, malic acid, lime peels, orange peels, and lemon myrtle)
  5. Put grinded spice mix in
  6. Seal container and put in sous vide or double boiler for 1.5 hours at 64 degrees Celsius. Agitate the mix every 15 mins until the sugars are dissolved in the syrup
  7. Fine strain the syrup through a cheesecloth and store in a container to cool
  8. Once it’s cool, it’s ready to be mixed into a fizzy drink. Use 150ml of Rezy Cola Syrup and 700ml Soda water. Mix together and store in the fridge until you need it!

Campari Pico de Gallo Jube:

  • 1 cup tomatoes finely diced
  • 35g agar agar
  • 115g sugar
  • 90ml campari
  • 50g sugar
  • 25g tajin

Equipment:

  • Melon baller
  • Pan
  • Baking tray
  • Blender

Method:

  1. Blend diced tomatoes and coriander for 1-2 minutes or until it becomes a puree. Strain to a container.
  2. In a pan, put water, sugar, pico de gallo puree, campari, and agar agar. Cook over medium heat until everything is dissolved.
  3. Bring to a boil and cover for 5 minutes.
  4. Pour into the prepared baking tray.
  5. Once set, use a wet melon baller to make balls and roll them in a tajin-sugar mix.

Clarified Lime Juice:

  • 400ml lime juice
  • 100ml water
  • 1g agar agar (0.2% total weight of lime juice + water)

Equipment:

  • Scale
  • Mixing bowl
  • Pan
  • Whisk
  • Cheesecloth

Method:

  1. Put agar and water in a cold pan. Turn on to just under boiling heat (80 degrees Celsius) and whisk to hydrate agar.
  2. Once the agar has bloomed, incorporate lime juice with a slow steady stream while whisking.
  3. Let agar set in an ice bath, continue whisking it until it gets a consistency of cottage cheese.
  4. Once set, strain through a cheesecloth. Remember to wet the cheesecloth before using it, and massage the sack to get the best yield.

To make Rise & Rezonate:

Glassware: highball glass

Garnish: Campari Pico De Gallo jube & sea salt

Method:

  1. Rim half of the highball glass with sea salt
  2. Into the glass goes:
    • 45ml Montelobos Mezcal
    • 10ml Clarified lime juice
    • 120ml Rezy Cola
  3. Put clear ice in.
  4. Garnish with the Campari Pico De Gallo jube on top
  5. With a smoke gun, infuse the drink with rose petals before serving.