THE ELECTRIC FLOWER


The secret of our drink is the infusion of electric flower in sugar cane alcohol. This tropical plant, originally from the Amazonic regions of Brazil and Peru is known as the electric flower due to the incredible effect it creates in the mouth: from the initial spicy feeling, to the stimulating tingling sensation that gives its name to this exotic flower.


The flower’s botanical name is Achmella Oloracea, and it contains an alkaloid called Spilanthol, which is what activates our taste buds, allowing us to reach very intense flavour peaks depending on how it is used.









We've categorized 4 levels of intensity, depending on what we look for.




MAXIMUM INTENSITY



The highest level of intensity is achieved by using the liqueur as a stand-alone companion to a cocktail.


For this proposal, we elaborate a Caipirinha using Capucana Cachaça, and we serve it alongside 30 ml of Love in the Morning in a mini coupe glass.


To feel the full power of the flower, we recommend to drink the liqueur in the first place, keeping it in the mouth for a few seconds until the flavour nuances invade us completely.


This way, our taste buds will be activated by the liqueur, giving us much more intense and complex flavours when we drink the cocktail.








HIGH INTENSITY IN MIXES



To achieve this intensity in mixes with more ingredientes, we need to take into account several factors:

- The liqueur must have a 50% presence within the cocktail, at least.

- The alcohol volume of the cocktail must be between 30 and 20% vol.


Why is this important?

The flower’s alkaloid, present in the liqueur, is diminished when the its volume in the mix decreases. Let’s use the following proposal as an example:



60 ml Love in the Morning Liqueur
30 ml Picaflor Mezcal
30 ml lime Cordial
Garnish: Marraschino Cherry
Dilution in mixing glass* and serve in coupe glass

※ ※ ※

Let’s calculate the alcohol volume of the mix:
60 ml Love in the Morning x 30%vol: 1800 ml
30 ml Picaflor Mezcal x 49%vol: 1477,8 ml
Total alcohol volume: 1800 + 1477,8/100: 32,77 ml
We divide it by the total content x100
32,77 ml /120 ml x100: 27,30% vol of the mix


In this kind of intensity, we will accentuate in a very strong way all the ingredients of the mix, alongside a heavy presence of the flower’s sensation.

* When using a mixing glass, the more we dilute the mix, the lower the % of alcohol, thus diminishing the sensation of the flower.







MEDIUM INTENSITY IN MIXES



To achieve this intensity, the liqueur must have a 50% presen- ce within the liqueur at least, and the total mix must have an alcohol volume of between 20 and 15% vol.

Let’s use the following Tiki-style proposal as an example:



60 ml Love in the Morning Liqueur
5 ml Plantation Overproof
50 ml Roast Pineapple, orange, agave and clove premix
Dash of Angostura bitters
Garnish: Pineapple leaf
Cocktail shaker, double filter and serve in a long drink glass.

※ ※ ※

Let’s calculate the alcohol volume of the mix:
60 ml Love in the Morning x 30%vol: 1800 ml
5 ml Plantation overproof x 70% vol: 350 ml
Total alcohol volume: 1800 ml + 350 ml /100: 21,5 ml
We divide it by the total content x100
21,5 ml/115 ml x 100: 18,69% vol of the mix


With this kind of intensity we will be able to enhance the flavour of the ingredients of the mix, while giving us a very discreet and elegant sensation of the flower in our mouths.







LOW INTENSITY IN MIXES



With this intensity, we are looking to enhance the other ingredients of the mix without the need to have a presence of the liqueur within the cocktail of at least 50%.

It will serve as a union point to help us enhance the flavours of all the ingredients without a strong intensity of the flower’s tase and sensation. Let’s use the following proposal as an example:




60 ml Isabel Regina
20 ml Love in the Morning
20 ml Punt e Mes
2 dash Cocoa bitter
Falernum foam
Garnish: Season flower
Shake in Boston, double filter
and serve in an Old Fashioned-style glass.


With this kind of intensity, we will feel the liqueur as a very subtle aftertaste, helping to enhance the nuances of the other ingredients in the mix.









As like with Cocktails, in Gastronomy the highest intensity when boosting flavours is achieved when using the liqueur as a stand-alone companion to the dish, allowing us to obtain a great variety of food pairings.


Let’s take the following proposal as an example:




Mango and Maracuya mochis
Pineapple osmotized in Champagne
Apple osmotized in Armagnac*


Serve between 3o and 50 ml of the liqueur in a glass alongside the dish. To feel the full power of the flower, we recommend to drink the liqueur in the first place, keeping it in mouth for a few seconds until the nuances invade us completely. This way our taste buds will be activated by the liqueur, allowing us to obtain more intense and complex flavours when enjoying the dish.


* Techniques such as osmotizing certain foods or spherifications with the liqueur are a great tool to enhance flavours.







You can download the full dossier in PDF format by clicking here.