Mustard in a cocktail? One of the most exciting drinks of the summer is based on this
In recent years, the world's leading bars have spectacularly expanded the boundaries of cocktail making, with fermented ingredients, olive oil, various vinegars and even vegetables now natural features of a modern bar.
The name, of course, is a reference to both Céline Dion and Dijon, France's most famous gastronomic export, Dijon mustard. The recipe was created by Shaun Traxler, the head bartender at Vault in Arkansas, and he managed to put together a recipe that, at first glance, seems to override almost all the usual cocktail rules.
However, the presence of Dijon mustard is not just a matter of attracting attention. Its emulsifying properties, well known from classic vinaigrettes, also play a role in the cocktail, while adding a delicate spiciness, a slight tang and complexity to the drink. The mustard is added to the shaker as part of a passion fruit syrup, so the tropical sweetness of the fruit, the bright acidity of the white wine vinegar and the characteristic aromas of Dijon mustard appear simultaneously.
The drink is based on reposado tequila, combined with sauvignon blanc, fresh lime juice and a special passion fruit-dijon syrup. Finally, a few drops of extra virgin olive oil are added to the top, which gives the cocktail a silkier texture while also opening up a new dimension with its aroma. The result is more reminiscent of a sophisticated, fruitier margarita, in which the mustard works in the background rather than dominating the drink.
Celine Dijon recipe
Ingredients:
3.75 cl reposado tequila
0,75 cl sauvignon blanc
3 cl passion fruit-Dijon syrup*
1.5 cl freshly squeezed lime juice
a few drops of extra virgin olive oil for garnish
Preparation:
Pour the tequila, sauvignon blanc, passion fruit-dijon syrup and lime juice into a shaker filled with ice. Shake well and strain into a Nick & Nora or coupe glass. Drizzle a few drops of extra virgin olive oil on top.
*Preparing passion fruit-Dijon syrup
In a saucepan, mix together:
1 package (approx. 370 g) frozen passion fruit puree,
2½ cups granulated sugar,
½ cup water,
⅓ cup white wine vinegar,
2 tablespoons Maille Dijon mustard.
Bring the mixture to a boil, stirring frequently to dissolve the sugar completely. Once it has boiled and the sugar has completely dissolved, remove from heat. Let it cool completely, then use it to make the cocktail.
