Shaking it like he means it – The Mood Therapist at Cama ATK
The first in an upcoming run of Group Therapy Sessions found the Mood Therapist in residence at Cama ATK, the spiritual home of cocktails in Hanoi, on 22 October 2015. Twenty five cocktail fans gathered for a flight of five modernist cocktails and in some cases a few more besides…
Kicking off the night was Mango Shampagne, the latest in a series of ‘fake’ bubble cocktails from the Mood Therapist using a mix of tartaric and lactic acids. These mimic the characteristic notes of champagne that result from the malolactic fermentation process whereby malic acid is converted to lactic acid as the champagne develops its signature taste. Fresh mangos are blended and spun in a centrifuge to remove the pulp which contains a lot of fibrous and chalky material, revealing a surprisingly different experience in terms of both appearance and texture. Vodka was the base spirit in this case, though in the past cachaca has also been utilised. All the ingredients are combined and force carbonated with carbon dioxide when ice cold. Served in a liquid nitrogen chilled champagne flute, the deception is complete…
While most of the drinks on the menu were Mood Therapist originals, a couple of recipes from Cocktail God, Dave Arnold, also featured. First was his classic Vietnamese Basil Daiquiri (well, Dave uses the clearly inferior Thai basil, but hey!). This amazing drink is made using fresh herbs, frozen solid with liquid nitrogen before muddling them into a fine powder with none of the usual oxidisation you’d expect with such a delicate ingredient. Flor de Cana Extra Dry, lime juice and simple syrup are added and the whole thing is shaken up like a traditional daiquiri and double strained, resulting in a vivid green and deliciously fresh herbfest.
At somewhere around this point, our wonderfully talented photographer, Bao Vu Khanh, succumbed to the cocktails (or had a prior appointment – we may never know exactly…) so you’ll have to use your imaginations for the remainder of the menu…
Next up was the Yink (I Think) – Milk washed hibiscus vodka, centrifuge clarified peach and lime juice, shaken like a demon and garnished with a few drops of Angostura bitters. A deliciously pink drink the significance of who’s name will be familiar to the parents of small kids with a penchant for Dr. Seuss! The whey proteins left in the vodka after the milk washing help the drink develop a rich foamy head when shaken.
After the frivolity of the Yink, it was time to get a bit more serious with an autumnal variation on the old fashioned. The Spiced Fig Old Fashioned is made with the seriously good Evan Williams single barrel bourbon, Angostura, Regan’s Orange Bitters and a sous vide spiced fig syrup made to the Mood Therapist’s secret proprietary recipe. Warm, rich, booze-forward, satisfying.
Ending the night was another David Arnold classic, the Banana Justino. This delightful sipper is made by blending rum (Flor de Cana 7 in this case), ripe bananas and vanilla beans until they look remarkably unappetising. But all is not lost! A quick spin in the centrifuge leaves the rum crystal clear again, just a shade or two lighter in colour and smelling unmistakably of the new additions. Served over a large coconut water ice cube with a squeeze of fresh lime, this cocktail is one of my personal favourites and the definitive argument for EVERYONE having a centrifuge! As the ice melts, the drink softens and the silkiness of the coconut water adds a new texture to the drink. Delicious.
Thanks to the crew at Cama ATK and to everyone for coming down. I look forward to seeing some of you at the next event!
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