Above The Clouds cocktail recipe

Recreate cocktail from the international bartender of the year 2014.

Above The Clouds cocktail

Charles Joly set himself apart from his 47 rivals and took the title of international bartender of the year recently with his showstopping drink Above the Clouds, flavoured with a gingerbread rooibos syrup and the tart juice of unripened wine grapes.

Joly became the sixth winner of the Diageo Reserve World Class Bartender of the Year in London on Aug 1. The competition challenges the most elite mixologists from around the world to out-shake, out-stir and out-pour one another for a stab at the illustrious title.

Though it’s not exactly easily duplicated at home, take inspiration from Joly’s recipe and create your own version of Above the Clouds.

1.5oz Ron Zacapa Centenario
0.5oz Benedictine
1.5oz Verjus rouge
1.5oz homemade gingerbread “dream” rooibos syrup
Aromatic vapour as garnish

Combine all ingredients in beaker over a heat source.

Pour the liquid into a globe glass and drop in a small amount of dry ice. – AFP Relaxnews

Related story:
Mad mixing skills from Charles Joly