Directions
Cratos (Κράτος): a name that is a sure thing. An ephebic cocktail that tastes of summer. Fresh and aromatic, where rhubarb meets strawberries, with a silky foam as a crown (aquafaba for those who prefer vegan). The slightly bitter note of rhubarb balances the sweetness and the forest scents of strawberries, while the gin provides a proudly juniper-like backbone and the lemon closes everything with a clean and inexorable acidity. The result? A modern, super-fragrant sour that immediately conquers you, as soon as you put your nose close. To be served strictly cold, with a few drops of orange bitters on top of the foam for an extra lascivious touch.
Ingredients for 1 Cocktail
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London Dry Gin: 45 ml
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Homemade rhubarb syrup: 25 ml
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Fresh strawberry puree (strained): 20 ml (about 2 large strawberries)
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Fresh lemon juice: 20 ml
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Egg white (or aquafaba): 20 ml
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Orange bitters: 2 dashes (optional)
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Strawberry and some gold sugar pearls to decorate
Preparation
Prepare the strawberry puree:
Mash the very ripe strawberries and filter the puree through a fine sieve.
Dry shake:
Pour all ingredients into the shaker WITHOUT ice. Shake vigorously for at least 10 seconds to create foam.
Wet shake:
Add ice to the shaker and shake very hard again for 12-15 seconds.
Strain and serve:
Strain finely into a chilled coupe.
Garnish:
Place a slice of strawberry on the foam, add a few golden pearls (optional) and, if you like, 2 drops of orange bitters on top of the foam.
Nutritional Values (per cocktail)
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Calories: about 162 kcal
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Alcohol: 15.5% vol
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Carbohydrates: 11 g
Rhubarb Syrup Recipe
Ingredients:
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Fresh rhubarb: 200 g (cut into thin slices)
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Granulated sugar: 200 g
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Water: 200 ml
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Lemon juice: 1 tablespoon
Procedure:
Place the rhubarb and sugar in a saucepan with the water. Bring to a boil, stirring to dissolve the sugar.
Cook over low heat for 12-15 minutes, until the rhubarb is completely broken down and the liquid is deep pink.
Turn off the heat, add the lemon juice (which fixes the color).
Filter the syrup with a fine sieve, pour into a sterilized glass bottle and store in the refrigerator for up to 10 days.
