Sundowning

90ml Mionetto Prosecco
15ml Havana Club 3 year old
15ml Homemade Falernum Liqueur
35ml Clarified Mandarin Juice
10ml Clarified Lime juice
5ml Sugar Syrup
2 drops Saline Solution
Co2
Clear Ice

Clarifying the juices: combine 1/4th of your juice with agar powder, (2g for 1 liter), mix with a whisk and simmer on medium heat for about a minute to hydrate the agar. Add the rest of the juice, stir, and take off the heat. Pour into a container and let the mixture set into a gel. When the gel has set you can start breaking it up with a whisk until the mixture has a curd-like structure. Add the mixture to a straining cloth; the clear juice will drip out of the mixture while the cloudy particles stay behind in the gel.

Making the Falernum Liqueur: Add freshly toasted almonds and cloves to the Rum and let steep for about a day. Then add lime zest and steep for another day. Lastly, add sugar, water and lime juice to the mixture and fine strain through a filter.

The Ice: boil distilled water and let cool down, then boil again. Make sure the pan in covered the entire time to prevent dust from coming in. Pour the distilled water in an ice cube tray and cover again and freeze. The result will be ice without impurities.

Making the drink: Add all ingredients to a bottle and let it sit in the freezer until the mixture almost becomes syrup-y. Take the cocktail out of the freezer and squeeze all the air out of the bottle; air, cloudy liquid and warmth are enemies of carbonation. Hook the bottle up to a Co2 rig and add Co2 at 42 psi in order to carbonate the entire cocktail, then shake the bottle and vent. Repeat this process three times.

Serve the Drink in a chilled fizz glass and garnish with a steel straw, a mandarin twist and a dried mandarin wheel.