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Mezcal, Suze, Honey, Grapefruit, Lime, Salted Hibiscus-Grapefruit Foam

Bartender Sammy Faze of Valhalla | Chicago

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Adapted by StarChefs | july 2024

INGREDIENTS

Salted Hibiscus-Grapefruit Foam:
2 sheets gelatin, bloomed
225 grams grapefruit juice
50 grams granulated sugar
4 grams dried hibiscus flowers
2 grams kosher salt
1 gram citric acid
Zest of 1 grapefruit

To Assemble and Serve:
Yield: 1 serving
1½ ounces Ilegal Joven mezcal
½ ounce Suze
¾ ounce honey syrup
¼ ounce simple syrup
1 ounce grapefruit juice
½ ounce lime juice

METHOD

For the Salted Hibiscus-Grapefruit Foam:
In a pot over medium heat, bring all ingredients to a boil, stirring frequently. Strain into a bowl set over an ice bath. Let cool until gelatin has fully set. Transfer mixture to an iSi container with 2 charges. Refrigerate 2 hours.

To Assemble and Serve:
In a shaker, add all ingredients. Dry shake and pour into a rocks glass with ice. Top with desired amount Salted Hibiscus-Grapefruit Foam.

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