DROPLETS - Van Gogh Absinthe 50 ml Zoom

DROPLETS by Javier de las Muelas

DROPLETS - Van Gogh Absinthe 50 ml

Ingredients: Aroma, inverted sugar syrup, glycerine.

50 ml

DLVA050

New

20,90 €

This Droplet recreates one of the most mythic drinks: “The Absinthe”. This legendary distillate, marked by its history of ban, has an attractive aniseed flavor which perfectly suites to make lots of cocktails, sauces and dressings. The great advantage in this case is that “Van Gogh Absinthe” allows us to add the unique scent and flavor of the absinthe without adding alcohol, so it can be used both in all our cocktail and traditional.

Recommended dosage:
Cocktail: 1 drop
Food: 2g/kg

Baked Sea Bass

1 kg filleted wild sea bass
150 g vegetable stock
200 g whole plum tomatoes
3 potatoes
1 red onion or preferred variety
Salt
Olive oil
3 drops of Droplets Van Gogh Absinthe
4 drops of Droplets Mediterranean Rosemary
6 drops of Droplets Freshly Cut Celery

In a bowl, mix the vegetable stock with the 3 types of Droplets, then leave it in the refrigerator for at least 2 hours.
Prepare the wild sea bass for the oven with all of the ingredients mentioned above. Cook “en papillote” (wrapped in paper) with the potatoes, the onion and tomatoes already sautéed, as well as adding the herb flavoured stock.
Place it in a preheated oven at 200°C for about 15-20 minutes. Open carefully once cooked.
The absinthe gives the dish complexity, the rosemary earthiness and the celery freshness.


Ingredients and allergens

Ingredients: Aroma, inverted sugar syrup, glycerine.

50 ml

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