Bitter Sweet Winter

Carlo Splendorini, lead bartender at San Francisco's Michael Mina, with Bitter Sweet Winter . (Michael Mina)

At Michael Mina, a Michelin-starred restaurant in San Francisco, they take winter seriously. Lead bartender Carlo Splendorini, created a cutting-edge winter dram that delivers some impressively sophisticated flavors and isn't one for the faint of heart to try recreating. Focusing on the bittersweet flavors of Campari, lemon and bracingly herbal gin, Splendorini adds floral bite with a homemade hibiscus and white pepper syrup and a star anise foam floating on top like a snow bank. It's a singular experience that matches up with the best, or worst, winter of a lifetime.

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Servings: 1

Ingredients:

1.5 Oz No. 209 Gin

.5 Oz Campari Bitter

.75 Oz homemade Hibiscus & White Pepper Syrup*

.75 Oz lemon juice

Anise Star Foam* (optional)

15 Dried hibiscus flowers

5 White peppercorn

500 Ml water

500 Grams sugar

4 Quarts water

4 Quarts sugar

21 Gelatin strips

15 Anise stars

Preparation:

Heat the water in a sauce pan and add the sugar slowly, mixing gently and constantly with a spatula until the sugar is all dissolved. Then, crack the peppercorns and add them to the syrup along with the hibiscus at the same time.Let the mixture simmer for 20 minutes,remove from the heat and cover it in a plastic container. It'll develop the best flavor after 24 hours.

Heat the water in a sauce pan and add the sugar slowly, mixing gently and constantly with a spatula until the sugar is all dissolved. Then, crack the peppercorns and add them to the syrup along with the hibiscus at the same time. Let the mixture simmer for 20 minutes,remove from the heat and cover it in a plastic container. It'll develop the best flavor after 24 hours.

Heat the water in a sauce pan and add the sugar slowly. Mix it with a spatula until the sugar is fully dissolved. Add the anise and simmer for 45 minutes. In a separate container, add the gelatin and 300 ml of cold water to soften. When the gelatin becomes liquid, add it to 1/4 of the syrup.Make sure to add the gelatin mix to the syrup very slowly and whisk at the same time to make sure it's combined evenly. Then, combine it with the rest of the syrup and whisk again until completely combined. Then fill a charged whipped cream canister to make the mixture into a foam.