Jason Clarke, the best bartender in New Zealand and fourth best in the world at Diageo Reserve World Class championship in Monaco, created Long White Cloud, a cocktail that takes its name from Aotearoa, the Maori word for New Zealand, which means land of the long white cloud in translation.
Using Ketel One Vodka as a base, the Long White Cloud combines a Noble Ciognier dessert wine with home-pressed extra virgin olive oil, Ti-toki (a liqueur made from herbal bush honey), a free range egg white and a squeeze of lemon juice. Complete with a seaweed salt rim, this exceptionally refined combination it’s delivered on a wooden tray covered in seashells and seaweed, with a mist of homemade feijoa (pineapple guava) essence and dry ice.
AUTHOR: JASON CLARKE
Glass: Stemmless glass wine
Method: Shake & strain
Garnish: Fresh mint leaf and freeze-dried feijoa crumbs
3 cl Ketel One
3 cl Noble Viognier dessert wine
1,5 cl Ti-toki liqueur
3 cl Fresh lemon juice
2 cl Free-range egg white
1,3 cl Extra virgin olive oil
Dry shake, then wet shake all ingredients and strain into a stemless wineglass with a seaweed salt rim. Garnish with a fresh mint leaf and freeze-dried feijoa crumbs.