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Monday, July 28, 2014

Las Albornoz high end Cocktail Collection "Como Pocas"

Las Albornoz
The day of your birthday may have gone by, but the happiness that you are in this world will always stay. Belated Happy Birthday to you. Veronica Albornoz ,May you be blessed with a year filled with abundant blessings. Your cocktail suppose to be your birthday’s give and still it is. Happy Birthday Veronica más vale tarde que nunca sama.

And Marian  exitos y gracias por tu Amistad  wish that you be blessed so much that all who see you, learn that good people are always rewarded and always remember:Beauty is the illumination of your soul.” -John O’Donohue 

                 Chef  Carlos La Cruz

Luxury high end cocktails collection
"Como Pocas"
Created for Dama Tequila by chef Carlos La Cruz
In honor to Veronica Albornoz Demaras and Marian Albornoz

Las Albornoz

 Veronica & Marian
2 oz Dama Tequila
1 oz of Cointreau
3/4 oz Raspberry puree
2 ½ oz fresh lemon and lime juice
1/4 oz Raspberry and strawberry agave nectar *
1 oz Peregrino water
2 raspberries & 1 mint leaf skewer
An espresso spoon of Cointreau Caviar
Preparation: Combine the ingredients in a cocktail shaker with ice.
 Shake well. Strain into a chilled, 12oz Martini glass. 
Splash of Top Shelf Champagne.

* (For homemade Raspberry and strawberry agave nectar syrup:
10 fresh Raspberry and strawberry, 2 drops of lemon essential oil, 1 cup
agave nectar, 1 1/2 cup water.Combine the agave nectar and water in a small saucepan and heat the mixture over medium heat,stirring occasionally, until the agave is dissolved.  Reduce the heat to low add Raspberries and strawberries, 2 drops of lemon essential oil and simmer very gently for 15 minutes, stirring occasionally do not boil.
Remove from the heat and let cool 2-3 hours to allow the flavors todevelop.

Strain through a fine mesh sieve, then bottle)

The Albornoz sisters Veronica Albornoz Demaras Emmy Winner...National
Reporter Telemundo and Marian Albornoz  The winner of the “New York Latin” and “New Jersey Governor’s” Awards for her work as a journalist, the Venezuelan sisters joined Telemundo, where Marian worked in several fields, her first duty was as a traffic reporter in the morning newscast “Primera Edicion” where she also had her “Salud y Belleza” segments, and veronica is reporter in the outstanding morning show “un Nuevo dia”
at Telemundo | NBCUniversal

Collection "Como Pocas"
Created by
Chef Carlos La Cruz
for Dama Tequila
Only for the world's first luxury Tequila created
by women for women ... and the men who love them
Las Albornoz

Caviar Ingredients

140 g (5oz)
60 g (2oz) water
(filtered water or with low calcium content)
1.6 g sodium
alginate (0.8%)

Calcium Bath

500 g (18 oz) water
2.5 g calcium


Start by preparing the calcium bath. Dissolve the calcium chloride in
the water and keep it in the fridge while you prepare the Cointreau mix for the caviar. Mix the sodium alginate in the water using an immersion blender until the sodium alginate is completely dissolved. If this is your first time doing this, be aware that this may take longer than expected. Once the sodium lginate is dissolved, mix with the Cointreau.
Pass it through a sieve to eliminate some of the air bubbles created by
the immersion blender. If you have gold flakes, this is when you should add them to the mix. You are now ready to start creating the caviar! Remove the calcium bath from the fridge. Fill a syringe with the Cointreau mixture and expel it drop by drop into the calcium bath. The syringe needs to be high enough for the drops to sink when they get in contact with the bath but not too high or the drops may break into smaller drops creating “baby” spheres. Leave the caviar "cooking" for about 1 minute in the calcium bath and then carefully remove it using a sieve. Then rinse it very gently with water to remove the calcium. Consume immediately since the jellification process continues even after removing the caviar from the calcium bath 

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