The Bearded One of the Moorlands. Laura Hernández Espinosa in Laura's Room
The páramos, high-altitude grasslands that rise above the Andean forests, reach altitudes of over 3,000 meters above sea level. In this realm of clouds and winds, unique species flourish, with six out of every ten plants found being endemic.
This distillate is born from the amalgamation of two endemic species of this ecosystem, the wax laurel (Morella parvifolia) and the moor rosemary, also called güesgüin (Linochilus rosmarinifolius).
To capture the fresh, timeless mist they hold, the leaves and stems are macerated separately, ensuring a precise extraction of their unique aromas. Distillation is carried out in a copper still, resulting in a herbal distillate with 35% alcohol by volume.
This cocktail embodies the freshness and unique essence of the moorland, highlighting the flavors and aromas of the ecosystem. To maintain the integrity of the ingredients, the cocktail is carefully prepared to ensure its freshness.
Ingredients for the barbudito de páramo.
- 15 ml of granadilla clarified juice.
- 15 ml of grapefruit clarified wine.
- 10 ml de Gin Plymouth.
- 45 ml of Páramo Territory.
- 2 g of Páramo granita.
- Clover air.
Preparation of the Barbudito del páramo
- Clarify the passion fruit and grapefruit using the agar-agar gelation technique.
- Prepare a granita with Páramo Distillate and clitoria (Clitoria ternatea). Form into popsicle sticks and grind to obtain a perfect texture with deep blue notes.
- Prepare the clover air by combining 50 grams of black clover (for its fresh, oxidative, and mineral notes) with 500 ml of clover water. Blend and strain carefully. Add stabilizers and mix well before whipping the air using a diffuser.
- Assemble all the components in the cocktail glass.
