DISCOVER THE WORLD CLASS 50
The definitive guide to the finest drinking experiences
The World Class 50: The Definitive Drinking Guide features 50 of the most innovative and talented bartenders from across the globe. Each bartender showcases the perfect location, the most inventive cocktail and the finest of ingredients and spirits that define the 'must have' fine drinking experience in their city.
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Ahmed Yahi a.k.a Mido, Jasmin Whisper
Named for its delicate floral scent, Jasmin Whisper is a fragrant take on the Gin Sour that took inspiration from a trip to a flower market in the South of France. The fresh and sophisticated spring/summer drink uses techniques derived from molecular cuisine to build different texture into the recipe. Thus the drink sits in layers and satisfies a broad range of palates. At Café Moderne the drink is paired with salmon tartare, served with freshly cubed apple, lime and creamy dill sauce on the side. Mido uses Texturas powder developed from seaweed by elBulli’s Ferran Adrià to produce the foam, as he found egg white was not always agreeable to his customers.
Tanqueray No. Ten • 60ml
Fresh lime juice • 20ml
Flower tea syrup • 15ml
Jasmine essence • 20 squirts
Elderflower liqueur • 2cl
Texturas Sucro • ½ gram
Contains 22 grams of alcohol per serve
To make the jasmine essence add rich simple syrup to a concentrated brewed mixed flower tea. Add fresh mint, jasmine flowers, dried pineapple and papaya. Allow flavours to infuse and strain.
Combine the Tanqueray No. Ten, lime juice, syrup and jasmine essence in a shaker and shake well. Pour into an Old Fashioned glass over an ice ball, top with foam. Garnish with bergamot zest and jasmine essence.
To make the foam mix the elderflower liqueur and texturas Sucro and chill, whip with a cappuccino frother and chill again to stabilize before spooning some over the cocktail (the sweeter you want it the more you add).
To try the cocktail made by the man himself visit Café Moderne, Paris, France
Images by Sarah Howe Photogaphy