Four o’clock

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West: The Cookbook


Vanilla citrus foam
  • 5 oz Navan vanilla cognac
  • 5 oz freshly squeezed orange juice
  • 4 oz freshly squeezed lemon juice
  • 10 oz simple syrup
  • 2 tsp orange blossom water
  • 6 gelatin leaves, softened in a little cold water
Four o'clock cocktail
  • 1 cube sugar
  • ½ oz water
  • 4 dashes Fee Brothers
  • whiskey barrel-aged bitters
  • 1 oz Maker's Mark bourbon
  • 1 oz Grand Marnier Louis Alexander
  • ½ oz freshly squeezed lemon juice
  • Vanilla citrus foam, for garnish
How to Make It
  1. Inspired by the old-fashioned whisky cocktail, this drink has been updated with a vanilla-orange blossom foam garnish that lends added flavour to the experience. It offers a slightly sweet yet tart candylike entrance through the foam, leading to a savoury bourbon experience with a touch of clove and cinnamon from the bitters, and a slight spiciness on the finish. As the drink warms up, the foam collapses into a liquid, adding another dimension to the cocktail. To make the foam, you will need a whipped cream dispenser.
  2. Vanilla Citrus Foam
  3. Combine cognac, juices, syrup and orange blossom water in a bowl. Take 1 cup of this liquid and warm it in either a saucepan on low for 2 minutes or in the microwave for 20 seconds until slightly warm, not hot. Wring out any extra moisture from the gelatin and dissolve it in the warmed mixture. Add the warmed gelatin mixture to the rest of the liquid and refrigerate for about 2 hours or until the mixture is loosely but not completely set.
  4. Spoon the mixture into a whipped cream dispenser and charge with one cartridge of nitrous oxide. Chill the dispenser for one more hour, then shake very well before dispensing.
  5. Four o'clock cocktail
  6. In a mixing glass, dissolve sugar cube in water and bitters. Add bourbon, Grand Marnier and lemon juice. Half-fill the mixing glass with ice and stir until mixing glass is cold to the touch. If necessary, adjust the balance of sweetness and acidity to taste with additional sugar and lemon juice. Strain into a chilled martini glass and top with vanilla citrus foam.

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