Adouma

Kevin Van Bockstal Ovono

Café De Zure

Inspired on a central/west-african dish my mom makes. It's a spicy peanut and paprika stew.What started with a twist on a bloody mary ended up going a completly different direction. After putting in some thought about what would work with the spicyness of the Absolut Tobasco, paprika & peanut came to mind. I didn't want it to be to savoury so I thought about turning it into a Highball. Juicing the tomatoes and red paprika to filter it into a cleat water formed the base. The ginger is added as a complementary ingrediënt, wich is mostly used in the hot sauce that comes with the dish (hot peppers, ginger, onion, garlic...). What was missing though was a bit of acidity (usualy found in the lime used in the hot sauce). Mixing all of that together, I cabronated it under 3,2bar pressure. Chilled a longdrink and served. Reminds me a lot of my favourite dish. Since i couldn't find any african inspired bitters, I used creool bitters. The name of the cocktail is a small village where my family is from. Enjoy

Absolut Tabasco, Ginger syrup, Tomato/Paprika water, creool bitters, 20% saline drops, Supasawa

Café De Zure · Dageraadplaats 4, Antwerpen

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