Vanilla Black Smoky Chase
It is a 2 day recipe as the ice cubes need freezing overnight and the tomato needs 12 hours drying.
We have substituted celery for Lovage and instead of Tabasco we have added chilli to ice cubes, this means that as you become accustomed to the heat the ice cubes melt and more heat is released.
40g Kashmiri chilli (dried)
Handful washed lovage leaves
40g fresh lovage (should make 25g juice but top up with water if required)
Good quality tomato juice
First the ice. Crush the chilli into a saucepan then add the water, bring to a boil then turn off. Allow to cool, pass to remove chilli and freeze into cubes.
Next add the lovage leaves to a dehydrator for 2 hours until crispy. Grind in a pestle and mortar, pass and then store the powder in airtight box.
Mix the tomato juice and Maltosec well then spread onto mats and dehydrate for 12 hours, break into crumbs then store in airtight box.
Now mix 5g tomato crumble, 2g lovage powder and 2g Maldon sea salt and store for later. This is your garnish.
To serve. Add the the ingredients for the lovage ‘head’ to a mixer with a whisk attachment and beat until foamy.
In a slim tall tumbler add 3 ice cubes, 50ml smoke vodka, top up with tomato juice then add a couple of spoons of the ‘head’.
Just before serving sprinkle on the the crumble mix and add a straw and stirrer.
