The Spirit of Adventurous Mixing with Mamont Vodka.
Two things inspired my cocktail. The first was the discovery and excavation of the Yukagir Mammoth’s bones in the frozen tundra of Siberia. I wanted to create a cocktail that resembled the bones protruding from the ice and snow, revealing the mammoth to the 12 explorers that discovered it in 2002. The dehydrated hibiscus leaves and cinnamon act as the visual components of this inspired adventure.
My play on a fizz felt fitting as the meringue gives a snow-like feel to the drink. I decided to use flavors that resemble warmth to me in the below freezing climate. The cinnamon, vanilla and cream allow the silky mouthfeel and overall smoothness of the Mamont Vodka to truly shine as the star and I added Hibiscus tea to play into the subtle citrus notes I find on the finish of the vodka. Together these ingredients represent a winter warmth cocktail with a burst of citrusy creaminess.
The second inspiration was the bottle. I wanted to visually represent the separation of the gold top from the tusk. A fizz helped accomplish just that, as the meringue plays as the separation of color on the bottle. To the great explorers who inspired the fantastic spirit that is Mamont Vodka, thank you for inspiring me to bring this cocktail to life.
Finally, the cocktail name is inspired by the adventure itself … “The Excavation”.
By Raul Pool
- 2 oz. Mamont Vodka
- 1 oz. Hibiscus Tea
- 1 oz. Heavy Cream
- 1/2 oz. Vanilla Bean Syrup*
- 4 dashes of Home-Made Cinnamon Tincture**
- Egg White
- 2-3 oz. Soda Water
- Cinnamon and Dried Hibiscus Leaves (for Garnish)
*Vanilla Bean Syrup
Boil 1 cup of Sugar in 1 cup of water till sugar dissolves, making a simple syrup. Split and scrape 1 vanilla bean into syrup, steep for 20-25 minutes then cool in the fridge.
Take equal parts, by volume, cinnamon and over-proof neutral grain spirit (preferably Forrest Park 150 Proof rum) and let sit in a mason jar for 4 days. Shake daily.
Preparation: Add all ingredients except soda water to tin and shake with ice. Strain ingredients from big shaker tin to small shaker tin and dry shake vigorously. Strain into a Collins glass with 2 oz. soda water. Let sit for about 20-30 seconds to let meringue settle, then top with more soda water to raise meringue to the desired height. Sprinkle dehydrated hibiscus leaves and cinnamon on top.
Meet Raul Pool
CHILLED 100 Member, Los Angeles
Raul grew up in Echo Park, in the heart of Los Angeles, and has spent the past twelve years working in the food and beverage industry. His passion for creation and the spirits world has lead him all across the United States. In addition to running bar programs in Boston and downtown Los Angeles, his travels have taken him to the Kentucky Bourbon Trail and some of Mexico’s best tequila distilleries. He’s ecstatic to have found a new home as the Bar Director of Silverlake’s newest tequila bar, Mi Corazón, and is eager to share his knowledge and new creations with the world.
Follow Raul’s adventures on Instagram @TheeBarNinja.