Composite cocktail with tropical rainforest flavor, preparation method and presentation device

Abstract

The invention discloses a composite cocktail with tropical rainforest flavor, a preparation method and a presentation device. The cocktail is prepared by compounding and blending low-temperature slowly boiled roselle and hawthorn rum, brandy, watermelon liqueur, Kyoho glucose syrup, freshly squeezed yellow lemon juice and tamarind fruit milk foam on the surface layer. The preparation method comprises the following steps: preparing flavor base liquor through low-temperature slow boiling and centrifugal clarification technologies, preparing stable foam by adopting caseinization centrifugation and foaming technologies, and preparing pine needle water by selecting rotary distillation. The matched immersive presentation device is a micro-landscape container which is internally provided with moss, ferns and other landscaping elements and can spray pine needle water mist. According to the invention, the problems of non-uniform flavor fusion, impurity residue, single presentation mode and the like of the traditional cocktail are effectively solved, the final product is rich in flavor level and pure in taste, and multi-sensory fusion immersive drinking experience can be provided.

Description

Technical Field

[0001] This invention relates to the field of beverage preparation technology, and specifically to a complex cocktail with a tropical rainforest flavor, its preparation method, and its presentation device. Background Technology

[0002] With the rapid development of the beverage industry, consumers' demand for alcoholic beverages is no longer limited to traditional tastes and single flavors, but rather seeks products that are personalized, diversified, and offer unique experiences. As an important category of alcoholic beverages, cocktails are seeing innovative development become an industry trend.

[0003] Currently, the use of natural ingredients such as hibiscus and hawthorn in beverages is becoming increasingly widespread. However, existing technologies suffer from the following drawbacks: Poor flavor fusion: In traditional cocktail making, ingredients and base spirits are often directly infused or mixed, making it difficult for flavors to fully blend, resulting in unclear flavor profiles. Incomplete impurity removal: Sedimentation easily occurs after ingredients and base spirits are mixed, which traditional filtration methods cannot completely remove, affecting the appearance and taste of the beverage. Insufficient taste harmony: When multiple raw materials are mixed, flavor clashes can easily occur, making it difficult to achieve a balance between sweetness, sourness, and alcohol content. Monotonous presentation: Existing cocktails are mostly served in ordinary containers, lacking contextual presentation and failing to fully reflect specific themes, thus reducing the consumer's drinking experience. Although new food processing technologies such as sous-vide and centrifugal purification are used in high-end catering, existing technologies and products mostly only apply single technologies. There is still no mature solution that systematically integrates sous-vide maceration, centrifugal clarification, complex flavor structures, and specially designed themed presentation containers to systematically solve the above problems. Summary of the Invention

[0004] The purpose of this invention is to provide a complex cocktail with a tropical rainforest flavor, a preparation method and a presentation device, which has a rich flavor profile, a pure and harmonious taste and an immersive visual and olfactory experience.

[0005] According to the purpose of this invention, a complex cocktail with a tropical rainforest flavor is provided, which is prepared from the following ingredients in parts by volume: 40-50 parts slow-cooked roselle and hawthorn rum, 25-35 parts brandy, 10-20 parts watermelon liqueur, 5-15 parts Kyoho glucose syrup, 5-15 parts freshly squeezed yellow lemon juice, and tamarind foam covering the cocktail body.

[0006] Furthermore, the volume parts of the raw materials are: 45 parts of slow-cooked roselle and hawthorn rum at low temperature, 30 parts of brandy, 15 parts of watermelon liqueur, 10 parts of Kyoho glucose syrup, and 10 parts of freshly squeezed yellow lemon juice.

[0007] Furthermore, the low-temperature slow-cooked roselle and hawthorn rum is prepared by mixing roselle and hawthorn with rum at a mass-volume ratio of 1g:15g:70ml, sealing under vacuum, slow-cooking at 55-65℃ for 1.5-2.5 hours, and then centrifuging at 3500-4500r / min for 10-20 minutes.

[0008] According to another objective of the present invention, the present invention provides a method for preparing the above-mentioned compound cocktail, comprising the following steps: Step S1: Prepare low-temperature slow-cooked roselle and hawthorn rum; Step S2: Mix the liquid obtained in step S1 with brandy, watermelon liqueur, Kyoho glucose syrup and freshly squeezed lemon juice and shake to obtain the main body of the cocktail; Step S3: Cover the cocktail body with tamarind foam.

[0009] Further, in step S1, the conditions for slow cooking at low temperature are: temperature 55-65℃, time 1.5-2.5 hours; step S1 also includes a step of centrifuging the mixture after slow cooking at low temperature, with a centrifugation speed of 3500-4500 r / min and a centrifugation time of 10-20 minutes.

[0010] Further, the tamarind milk foam described in step S3 is prepared by the following method: milk and lemon juice are mixed at a volume ratio of 5:1 to induce cheesening and separation, the clarified whey is collected after centrifugation, mixed with tamarind syrup and gelatin, and then carbon dioxide gas is introduced using a foaming device and refrigerated for setting.

[0011] Furthermore, it also includes the step of preparing pine needle water, which is obtained by rotary distillation of pine needles and water.

[0012] An immersive presentation device for presenting the aforementioned complex cocktail includes a container body with landscaping elements simulating a tropical rainforest landscape and a misting device.

[0013] The beneficial effects of this invention are: This invention combines low-temperature slow cooking with centrifugal clarification technology to achieve a deep and uniform fusion of hibiscus and hawthorn flavors with rum, while thoroughly removing impurities, resulting in a clear, bright spirit with a pure and smooth taste. The unique tamarind foam not only enriches the flavor profile but also works synergistically with the specially designed tropical rainforest miniature landscape container and pine needle mist to create an immersive drinking experience that engages the senses of sight, smell, and taste. This solution significantly enhances the product's sensory quality and artistic value, while also being feasible for standardized replication, giving it significant market competitiveness. Attached Figure Description

[0014] Figure 1 This is a flowchart illustrating the preparation process of a cocktail according to an embodiment of the present invention. Detailed Implementation

[0015] The specific embodiments of the present invention will be further described below. It should be noted that these descriptions are for the purpose of aiding understanding the present invention, but do not constitute a limitation thereof. Furthermore, the technical features involved in the various embodiments of the present invention described below can be combined with each other as long as they do not conflict with each other.

[0016] Example 1 A complex cocktail with a tropical rainforest flavor, prepared from the following ingredients by volume: Slow-cooked roselle and hawthorn rum (40 servings); 25 servings of brandy; 10 servings of watermelon liqueur; 5 portions of Kyoho glucose syrup; 5 parts freshly squeezed yellow lemon juice; Tamarind milk foam.

[0017] Example 2 A complex cocktail with a tropical rainforest flavor, prepared from the following ingredients by volume: Slow-cooked roselle and hawthorn rum (50 servings); 35 servings of brandy; 20 servings of watermelon liqueur; 15 portions of Kyoho glucose syrup; 15 servings of freshly squeezed yellow lemon juice; Example 3 A complex cocktail with a tropical rainforest flavor, prepared from the following ingredients by volume: Slow-cooked roselle and hawthorn rum (45 parts), brandy (30 parts), watermelon liqueur (15 parts), Kyoho glucose syrup (10 parts), and freshly squeezed yellow lemon juice (10 parts).

[0018] Example 4 In the above embodiments, the low-temperature slow-cooked roselle and hawthorn rum is prepared by mixing roselle, hawthorn, and rum, followed by vacuum sealing, low-temperature slow cooking, and centrifugal clarification. The mass-volume ratio of roselle, hawthorn, and rum is: 1g roselle : 15g hawthorn : 70ml rum.

[0019] Example 5 like Figure 1 As shown, the preparation method of the above-mentioned compound cocktail includes the following steps: S1. Preparation of low-temperature slow-cooked roselle and hawthorn rum; S2. Mix the roselle hawthorn rum obtained in step S1 with brandy, watermelon liqueur, Kyoho glucose syrup and freshly squeezed lemon juice and shake to obtain the main body of the cocktail. S3. Cover the cocktail body with tamarind foam.

[0020] In step S1, the conditions for sous-vide cooking are: temperature 55-65℃, time 1.5-2.5 hours. The conditions for sous-vide cooking are: temperature 60℃, time 2 hours.

[0021] Step S1 also includes centrifuging the mixture after slow cooking at low temperature at a speed of 3500-4500 r / min for 10-20 minutes. Alternatively, centrifugation can be performed at a speed of 4000 r / min for 15 minutes. Filtration is also performed after centrifugation.

[0022] In step S3, the tamarind milk foam is prepared by the following method: milk and lemon juice are mixed to induce cheesening and separation, the clarified whey is collected after centrifugation, mixed with tamarind syrup and a gelling agent, and then gas is introduced using a foaming device and refrigerated for setting. The volume ratio of milk to lemon juice is 5:1. The centrifugation conditions are 4000 r / min for 15 minutes. The gelling agent is gelatin, and the gas is carbon dioxide.

[0023] The preparation method in this embodiment also includes the step of preparing pine needle water, which is obtained by rotary distillation of pine needles and water.

[0024] Example 6 The aforementioned immersive presentation device for the complex cocktail includes a container body incorporating landscaping elements simulating a tropical rainforest environment. These elements include one or more of moss, ferns, and vines. It also includes a misting device for spraying liquid to create a mist. The liquid contained in the misting device is pine needle water.

[0025] Example 7 Preparation of Cocktail Wonderland Preparation of Slow-Cooked Roselle and Hawthorn Rum: Take 150g of dried hawthorn and 10g of roselle, rinse with purified water, and place them together with 700ml of white rum in a vacuum bag and seal. Place in a slow cooker and heat in a 60℃ water bath for 2 hours. After cooling, centrifuge at 4000 r / min for 15 minutes, collect the supernatant, and filter it a second time using coffee filter paper to obtain a clear and transparent roselle and hawthorn rum for later use.

[0026] To prepare tamarind milk foam: Mix 300ml whole milk with 60ml freshly squeezed lemon juice and let stand in the refrigerator until distinct layers form. Then centrifuge at 4000 rpm for 15 minutes and collect the clear whey. Melt 2 gelatin sheets (about 5g) in a double boiler. Add 30ml tamarind syrup and the melted gelatin to the whey and stir well. Pour the mixture into a 1-liter whipped cream dispenser, fill with two carbon dioxide cartridges, shake vigorously, and refrigerate for at least 2 hours before use.

[0027] Preparation of rotary distilled pine needle water: Take 15g of fresh pine needles, wash them, and place them together with 500ml of purified water in the water bath of a rotary distillation apparatus. Pre-cool to -23℃ with the low-temperature cooling circulation pump, turn on the vacuum pump, set the water bath temperature to 70℃, the rotation speed to 62, and distill for 1 hour. Collect the distillate and pour it into a spray bottle.

[0028] To prepare the cocktail base: In a cocktail shaker already filled with ice, add 45ml of the roselle and hawthorn rum prepared in step 1, 30ml of brandy, 15ml of watermelon liqueur, 10ml of Kyoho glucose syrup, and 10ml of freshly squeezed lemon juice. Cover the shaker and shake vigorously for 20 seconds until frosty. Uncover the shaker and strain the liquid through a Hawthorn strainer into a pre-chilled old-fashioned glass.

[0029] Assembly: Take the butter gun out of the refrigerator, shake it well, and then hold it vertically at the rim of the classic glass. Squeeze the trigger to evenly cover the surface of the drink with tamarind foam, forming a stable foam layer about 2-3 cm thick.

[0030] Example 8 Immersive presentation Prepare an open wooden or ceramic container as the miniature landscape vessel. Line the bottom of the container with preserved moss and arrange small ferns, twining vines, and short branches. Securely place the classic cocktail glass prepared in Example 1 with tamarind foam at the center of the landscape. Using a spray bottle filled with pine needle water, spray the moss and plants around the glass several times to create a rainforest-like humid atmosphere and fresh aroma. The entire installation is then ready to be presented to the consumer.

[0031] This invention combines low-temperature slow cooking and centrifugal clarification technologies to achieve deep flavor extraction and ultimate purity of the spirit, resulting in a delicate, smooth, and layered taste. The unique tamarind foam, combined with a specially designed tropical rainforest micro-landscape device and the olfactory guidance of pine needle water, provides consumers with an immersive drinking experience that engages the senses of sight, smell, and taste. The invention's method parameters are clearly defined, the equipment used is conventional, facilitating commercialization, and its unique presentation possesses significant market appeal and premium pricing power. It maximizes the use of natural ingredient flavors and reduces the use of artificial flavorings and additives.

[0032] Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the present invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A complex cocktail with a tropical rainforest flavor, characterized in that, It is made from the following ingredients by volume: 40-50 parts slow-cooked roselle and hawthorn rum, 25-35 parts brandy, 10-20 parts watermelon liqueur, 5-15 parts Kyoho glucose syrup, 5-15 parts freshly squeezed yellow lemon juice, and tamarind foam to cover the cocktail body.

2. The compound cocktail according to claim 1, characterized in that, The volume parts of the raw materials are: 45 parts of slow-cooked roselle and hawthorn rum, 30 parts of brandy, 15 parts of watermelon liqueur, 10 parts of Kyoho glucose syrup, and 10 parts of freshly squeezed yellow lemon juice.

3. The compound cocktail according to claim 1, characterized in that, The low-temperature slow-cooked roselle and hawthorn rum is prepared by mixing roselle and hawthorn with rum at a mass-volume ratio of 1g:15g:70ml, sealing under vacuum, slow-cooking at 55-65℃ for 1.5-2.5 hours, and then centrifuging at 3500-4500 r / min for 10-20 minutes.

4. The method for preparing a compound cocktail according to any one of claims 1-3, characterized in that, Includes the following steps: Step S1: Prepare low-temperature slow-cooked roselle and hawthorn rum; Step S2: Mix the liquid obtained in step S1 with brandy, watermelon liqueur, Kyoho glucose syrup and freshly squeezed lemon juice and shake to obtain the main body of the cocktail; Step S3: Cover the cocktail body with tamarind foam.

5. The method for preparing a compound cocktail according to claim 4, characterized in that, In step S1, the conditions for slow cooking at low temperature are: temperature 55-65℃, time 1.5-2.5 hours; step S1 also includes a step of centrifuging the mixture after slow cooking at low temperature, with a centrifugation speed of 3500-4500 r / min and a centrifugation time of 10-20 minutes.

6. The method for preparing a compound cocktail according to claim 4, characterized in that, The tamarind milk foam described in step S3 is prepared by the following method: milk and lemon juice are mixed at a volume ratio of 5:1 to induce cheesening and separation. After centrifugation, the clarified whey is collected, mixed with tamarind syrup and gelatin, and then carbon dioxide gas is introduced using a foaming device and refrigerated to set.

7. The method for preparing a compound cocktail according to claim 4, characterized in that, It also includes the step of preparing pine needle water, which is obtained by rotary distillation of pine needles and water.

8. An immersive presentation device for presenting a complex cocktail as described in any one of claims 1-3, characterized in that, It includes a container body, which contains landscaping elements simulating a tropical rainforest landscape and a misting device.

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