WG MAGAZINES
The manipulation of Caramel - the approach of flavour pairing and celebrating an amazing complex and deep flavour profile of something so seemingly simple yet so complex. The pairings of cardamom, cumin, maple, aromatics of rosemary and the idea of manipulating the texture of caramel into a dry form until it hits the heat and the liquid of your mouth, which then returns to the reference texture of caramel. It was a new perspective for Frankie - artistically and really expanding on the idea of what’s possible with a “cocktail”.
WG July 2016 -
129