Much like a high note in a grand symphony, champagne has the power to elevate cocktails to new heights of sensory delight. At Ceresio 7 in Milan, bar manager Abi El Attaoui has composed a melody of flavors that pushes the boundaries of classic mixology. His creation, Soraya, is a masterful blend of whisky, rum, and pisco, enriched with hints of passion fruit, coffee, and vanilla. A touch of soy milk lends a velvety smoothness that glides across the palate. Each sip starts with the brightness of passion fruit, moves through the intricate layers of spirits, and finishes with the deep richness of coffee.
Champagne and Soraya For a Sparkling Touch
But it’s the champagne that truly works its magic, adding a sparkling twist that transforms Soraya into a cocktail with layers of intrigue, where the effervescent bubbles dance in perfect harmony with the drink’s bold, robust flavors. Soraya, a standout on the Anyma drink list at Ceresio 7, is not just a cocktail but a story told through taste and abstract visual representations that capture its essence.
Soraya, the Recipe
A meeting point between the boldness of a Pornstar Martini and the elegance of an Espresso Martini, Soraya is a remarkable symphony of Contrasts.
Ingredients
- 15 ml Bourbon
- 15 ml Jamaican Rum 12 Yo
- 22,5 ml Pisco
- 10 ml Espresso
- 20 ml Passion Fruit
- 25 ml Vanilla
- 10 ml Fresh Lime Juice
- 30 ml Soy milk
- 30 ml Champagne Brut
Vanilla syrup
- 3 Vanilla Beans
- 250 ml Sugar Syrup
Cut the vanilla beans in half and place them in a vacuum bag along with the sugar syrup. Seal the bag tightly. Infuse by cooking for 4 hours at 60°C. Strain and let it rest at room temperature.
Passion fruit water
- 9 Passion Fruits (approximately 250 g)
- 0.2 g Pectin
Scoop out the pulp of the passion fruits and add the pectin. Blend the mixture in a Thermomix for 15 minutes at 60°C. Let it rest and then strain through a coffee filter.
Method
Combine all the ingredients in a pitcher, except for the soy milk. Take another container and warm the soy milk slightly, without bringing it to a boil. Add the assembled drink to the container with the soy milk (not the reverse). Let the mixture rest for about an hour. Strain through a thick filter. Allow it to rest in the refrigerator. Pour into a glass over a chunk of ice and top with champagne.
Garnish
Un bottone di cioccolato bianco con al centro una punta di passion fruit. Garnish with a white chocolate button with a touch of passion fruit in the center.
The article first appeared on Coqtail – for fine drinkers. Order your copy here
Photo by Alberto Blasetti
