With Everything

Recipe · Bar Montez, Rosewood Munich

A döner shop in a glass

Grapefruit for freshness and bitterness, white pepper for spice, cardamom for warmth and smell – and Ayran for the silky, creamy texture you know from late nights at the döner shop. Johnnie Walker Black Ruby brings fruit and sweetness. Sour, fresh and spiced.

Glass: stemmed coupe · Method: stirred, topped with foam

The drink

• 40 mlJohnnie Walker Black Ruby
• 30 mlGrapefruit, white pepper & cardamom cordial (below)
• to topAyran foam (below)
• 1 pinchSumac

Prep 1 · Grapefruit, white pepper & cardamom cordial

The film names the ingredients but not the batch amounts. The quantities below are a balanced home version (about 400 ml), not Bar Montez’s exact house spec.

• 2Grapefruits, zest only (no white pith)
• 1 tspWhite peppercorns
• 8Green cardamom pods
• 300 mlWater
• 120 gWhite sugar
• 80 gBrown sugar
• 4 gCitric acid

Prep 2 · Ayran foam

• 250 mlAyran, cold
• 40 mlVanilla syrup
• 0.5 gXanthan gum (a small pinch)
• Cream whipper (0.5 l) and 1 N₂O cream charger

Step by step

1. 

   Zest the grapefruit

   Peel thin strips of zest from the grapefruits with a peeler. Take only the coloured skin – the white pith makes the cordial harsh.

2. 

   Crush and toast the spices

   Lightly crush the white peppercorns and cardamom pods in a mortar. Toast them briefly in a dry pan until they smell fragrant – about one minute.

3. 

   Infuse sous vide

   Put spices, zest and water into a sous-vide bag, vacuum-seal it and cook it in a water bath (60 °C for 2 hours works well). No sous-vide? Steep everything covered in water just below a simmer for 20 minutes, then leave to cool.

4. 

   Strain and sweeten

   Strain the contents and stir in the white sugar, brown sugar and citric acid while the liquid is still warm, until fully dissolved. Bottle and chill – the cordial is now ready.

5. 

   Make the Ayran foam

   Blend Ayran, vanilla syrup and xanthan gum until smooth. Pour into the cream whipper, charge it, shake well and let it rest in the fridge for two hours.

6. 

   Stir

   Pour 40 ml Johnnie Walker Black Ruby and 30 ml cordial into a mixing glass full of ice and stir for about 20 seconds until well chilled.

7. 

   Strain and top with foam

   Strain into a chilled coupe, leaving a little space, and top it with a cap of Ayran foam.

8. 

   Finish with sumac

   For the final touch, add a pinch of sumac on the foam. It gives the drink a sour, fresh note.