What’s a review of a cookbook without actually trying a few things from it? As I said before, I made the orange liqueur recipe within days of receiving the book (and enjoyed it) but I’ve just made the following, as well. The two main flavors are very prominant so I’d recommend this only if you really enjoy them. Based upon my system, this is an A for equipment, C for ingredients (citric acid is rarely available in stores), and A for technique for a B+ overall. If you can get your hands on the ingredients, though, it’s worth it.
Self-Carbonating Cinnamon Passionfruit Fizz
(based upon recipe from Zero by the Alinea Group)
Black Rice Stock
175 g Chinese black rice
1 L water
12.5g baking soda
Combine the water and black rice and sit overnight. The next day, strain the rice off and combine 500g of the liquid with the baking soda.
17g cinnamon sticks, coarsely crushed
170 g water
Toast cinnamon in a saucepan, add water, and boil for 20 minutes.
70g cinnamon stock
50 g passionfruit puree
7.5 g citric acid
Combine ingredients together well.
Pour one part of the passionfruit cocktail into a glass. Slowly add one part of the rice stock. The acid of the citric acid and citrus will react with the basic baking soda and foam satisfyingly.