Umami Elixir Cocktail Recipes

Steps:

• In a medium bowl, combine the Cocoa Powder Blend ingredients well. Store in an airtight container in a cool dry place.
• In a saucepan, combine the milk and cream and heat until warm over medium high heat.
• Once warm, turn heat down to low and add 3/4 cup cocoa powder blend. Blend with a whisk and steep with the cinnamon for 10 minutes.
• After steeping, bring the mixture to a boil, and strain, to remove cinnamon stick and vanilla bean chunks. Pour into a blender and pulse, to add air and create a foamy head. Serve immediately in a bowl with whipped cream. Sprinkle with ancho chile powder and garnish corn husks.

Steps:

• Combine the grapeseed oil and the bonito flakes in a small saucepan and cook over low heat until the oil reaches 180 degrees F. Remove from the heat and cool at room temperature for 20 minutes before straining through a fine mesh sieve. Reserve the bonito flakes for another use (see Cook's Note).
• Whisk the egg yolks together with the lemon juice, rice wine vinegar, and salt in a large bowl. Whisk briskly, then add the oil a few drops at a time until the egg mixture thickens and lightens in color a bit. Then, still whisking briskly, increase the oil flow to a constant, thin stream until a smooth mayonnaise texture is achieved.

Steps:

• Fill mixing glass with ice. Add the ingredients, stirring with a bar spoon. Strain into a chilled, stemmed cocktail glass. Garnish with lemon grass and raspberries.