CULINARY INSPIRATIONS
Rasmus Munk's Hellstrøm Sencha
Today, we will have a look at Alchemist Hellstrøm Sencha, a cocktail consisting of two main taste drivers: traditional Japanese Sencha Tea, and a traditional Scandinavian spirit, Aquavit, prepped and served on Hoshizaki ball ice.
With the opening of Alchemist in Copenhagen, a restaurant that was awarded two Michelin stars at once, only months after opening, Rasmus Munk introduced his concept of “holistic cuisine”. Two years before, he closed his ground-breaking restaurant to pursue his personal dream and a new adventurous challenge: Bringing to life an entirely new concept of dining.
Holistic Cuisine
Apart from innovative and message-loaded dishes, Rasmus incorporated a series of cocktails as an integral part of his menu and made sure to include two Hoshizaki Ice Makers into his bar setup. For his cocktails, he uses big cubes and the famous Hoshizaki ball ice.
GREEN SENCHA TEA (Sencha Midori from Sing tehus in Copenhagen)
Hellstrøm Aquavit
Prepped with and served on Hoshizaki Ball Ice
The Hellstrøm Sencha is prepped and served on Hoshizaki Ball Ice. With a diameter of 45 mm and a weight of 45 g, Hoshizaki Ball Ice is quite voluminous. Due to its size and the extreme compactness, the dilution rate is low while creating a rapid chilling effect on the mixed ingredients.
Hoshizaki Ball Ice Makers work, similar to the famous Cubers, with a patented closed-cell system. Each ice ball is made individually by a dedicated spray of fresh water. This happens within a closed cell to achieve the highest possible compactness of an ice cube with the perfectly precise shape of a ball.