What better antidote to the coronavirus than a delicious cocktail? While alcohol might not eliminate the virus, it could go a long way to curing your COVID-19 blues. But not just any drink will do — we gathered only those concoctions created by the finest mixologists on the water.
For BOAT International’s Virtual BOAT Show Quarantine Cocktail Contest last week, crewmembers from 17 yachts around the globe created delightful, tasty offerings. They jumped at the challenge to find inspiration on board and craft a new Quarantini, using no more than five ingredients and only what was currently on the vessel. We’ll be sharing their creations, inspirations, and how you can make your own in the coming days, so be sure to keep checking Dockwalk.com.
Each drink was judged on creativity, method, and look by cocktail bartender Ryan Chetiyawardana, aka Mr. Lyan, 2019 World’s Most Influential Bar Personality (among other titles) and owner of Super Lyan, Dandelyan, and cocktail restaurant Cub.
To kick off the series, the drink that wowed him to take the title was “How Tequila Virus,” created by Stewardess Julianne Frith of 68-meter Feadship M/Y Archimedes. As a bonus, keep reading for a second great cocktail, “The Lockdown,” from Second Stewardess Barbara Cullan of Archimedes.
How Tequila Virus
The concept of this cocktail lies in the name “How Tequila Virus” (spoken, sounds like “How to Kill a Virus”). I wanted to create a tequila-based cocktail which, in line with the name, contains ingredients that are rich in natural properties to preserve health and raise the immune system function and maintain optimum health.
Velvet foam topped with Sumac teases the senses — think silky texture with smoky citrus aromas. The flavors of the ingredients come together in balanced harmony. Roca Patron Anejo Tequila, aged in American Bourbon Barrels for 14 months, introduces itself with flavours of gentle oak, vanilla, and a hint of spice and citrus. These elements are complemented with a smoky impression from the homemade black cardamom husk simple syrup. Tart green apple and a twist of lemon adds acidity and freshness to the palate to complement the sweet and smoky. The result is absolutely tantalizing and refreshing!
The inspiration for the black cardamom husk simple syrup came as I wanted to add a smoky flavor to the cocktail. In the absence of mezcal and with the number of ingredients limited, I decided to harness the deep, smoky flavor and aroma as well as the healthful benefits attributed to the spice and I began to experiment making my own simple syrup infusion.
It took me a little while to decide what tequila to use to complement the smoky element in the cocktail. I taste tested all the tequilas we have on board (five in total) and the Roca Patron Añejo Tequila was the most pleasing to my palate. The sweet vanilla, oak, and gentle spice and citrus flavors clearly would be an excellent match. I also love the story of the product, how the agave juice is squeezed from the fibers using a volcanic stone wheel, known as the Tahona process.
I specifically chose to use the cold press juicer to make the apple juice over a centrifugal juicer as it produces higher quality juice retaining more nutrients and flavor.
55ml Roca Patron Anejo Tequila
35ml Fresh Pressed Green Apple Juice
35ml Fresh Squeezed Lemon Juice
20ml Black Cardamom Husk Simple Syrup (see method below)
1 Egg White
Sumac Powder to garnish
Step 1: Place all five ingredients in a shaker and shake.
Step 2: Add ice, shake again.
Step 3: Strain into a brandy balloon glass.
Step 4: Sprinkle sumac powder on top to finish.
Step 5: Sip and enjoy!
Black Cardamom Husk Simple Syrup
Step 1: In a small saucepan, add 1 cup of caster sugar and 1 cup of boiling water.
Step 2: Place 20 whole black cardamom pods in a mortar and pestle, crush gently to split open the pods. Remove and discard all the seeds except that of 2 pods.
Step 3: Take the remaining seeds and all the empty husks and add to the saucepan.
Step 4: Place on a low heat and very gently simmer (do not bring to the boil) for 15 minutes as husks infuse.
Step 5: Remove from the stove and let stand for 10 minutes to further infuse and cool.
Step 6: Strain the liquid and discard the husks.
Tequila — alcohol to kill a virus
Green Apple — An apple a day keeps the doctor away.
Lemon — high in vitamin C
Black Cardamom — assists the respiratory system, antiseptic and antibacterial properties to protect against infections
Egg — protein to keep your physical energy up and fight the good fight
Sumac — packed with antioxidants and rates highly as an anti-inflammatory
I wanted to create a cocktail that represented what’s going on for us and many other yacht crew at the moment and our experience whilst working and living on board during COVID-19. For me, the use of tequila, ginger, and jalapeño represents the “heat” of the current situation; for many of us, we’re confined to small spaces on board with little personal freedom and with the same people around us. There are rising tensions and tempers that need to be weathered and people can say and do things in this environment that they may not necessarily mean.
I wanted the fresh apple to represent the exact opposite of this feeling — softness. Even in this situation, there are many acts of kindness and thoughtfulness from our fellow crewmembers, who know that we’re in it together and want to band together and help each other out.
The pink peppercorn came from a unique angle as it’s an unexpected ingredient in a cocktail and one that would not normally be used. I wanted that to represent the unusual situation that we’re currently in and that sometimes something unexpectedly pleasant comes out at the other end.
2 oz Silver Patron tequila
1.5 oz Freshly pressed (and strained) green apple juice (including skin)
1.5 Tbsp Freshly pressed ginger juice (leave skin on)
1 Tbsp Pink peppercorns simple syrup
1 Whole lime
Sliced green apple, crushed pink peppercorns, and sliced jalapeno for heat
Step 1: Choose your glass then put ice in it to cool down
Step 2: In a shaker glass, add 2 ounces (60ml) of tequila, 1.5 ounces (45ml) of green apple juice, 1 and a half tablespoons of ginger juice, 1 tablespoon of pink peppercorns simple syrup (look online for recipe), and the juice of one whole lime.
Step 3: For the garnish to set aside, cut a thin slice of green apple and top with one slice of a small jalapeño and some crushed pink peppercorns.
Step 4: Empty ice in glass, top with fresh ice, and add 2 slices of jalapeno (and add the jalapeño slices to the mixture above ready to shake to give even more heat)
Step 5: Add ice to shaker, add ingredients, and shake vigorously for a short while (at this stage if you prefer not to shake the ingredients with ice, you can just pour it straight over the ice in the glass and stir).
Step 6: Strain liquid in to glass (with the ice and jalapeños)
Step 7: Top with garnish and serve