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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Jason Clark, Long White Cloud
Jason’s recipe takes its name from Aotearoa, the Maori word for New Zealand, which means land of the long white cloud in translation. It’s a light, fresh, frothy, herbal drink, that showcases Ketel One’s smooth, crisp notes of citrus and honey as well as some unique and exotic New Zealand ingredients. Chief among these are a dessert wine from Hawkes’ Bay and Ti-toki, a liqueur made from herbal bush honey. In full service mode it’s delivered on a wooden tray covered in seashells and seaweed, with a drizzle of homemade feijoa essence and an underlay of dry ice – which creates an aromatic vapour that alludes to the cocktail’s name.
Ketel One • 30ml
Noble Viognier dessert wine • 30ml
Ti-toki liqueur • 15ml
Fresh lemon juice • 30ml
Free-range egg white • 20ml
Extra virgin olive oil • 3ml
Contains 18 grams of alcohol per serve
Dry shake, then wet shake all ingredients and strain into a stemless wineglass with a seaweed salt rim. Garnish with a fresh mint leaf and freeze-dried feijoa crumbs.
To try the cocktail made by the man himself visit Bedford Soda & Liquor, Ponsonby Central, Auckland, New Zealand
Images by The Denizen