Strawberry Upside-Down Cake (Two-Layered Cocktail)
Strawberry Upside-Down Cake (Two-Layered Cocktail)
Bottom Layer:
- 1 1/2 oz Vanilla Bean Infused Trader Vic’s Silver Rum*
- 1/2 oz UV White Cake Flavored Vodka
- 3/4 oz lemon juice, freshly squeezed
- 1/2 oz strawberry syrup
- 1/2 oz milk
Top Layer:
- 5 oz fresh strawberry juice (Strained to remove
pulp/seeds) - 30 g sugar
- 1 g versawhip
- 1 g xantham gum (to stabilize foam)
- 1/4 oz lemon juice, freshly squeezed
Developed by: Damon Fabbo
Bottom Layer (Clarified Milk Punch):
Combine rum, vodka, lemon juice, strawberry syrup, and milk in a bowl. Allow this mixture to sit for approximately 30 minutes so that the milk can curdle. Next, strain the liquid slowly through a coffee filter until the base is completely clear. Finally, pour the clarified base into a chilled tulip glass over a large ice cube.
Top Layer (Strawberry Foam):
First, blend the strawberry juice, sugar, versawhip, xanthan gum, and lemon juice until the mixture is smooth. Next, transfer this mixture into an iSi siphon and charge it with one cartridge. Shake the siphon to aerate the contents, and finally, dispense the resulting foam over the ice cube so that it forms a separate, distinct top layer on your drink.
Bartender Technique Notes
*Vanilla Rum: 15 g chopped vanilla bean per 750 mL rum; steep 24 hours and strain
