Jack Sotti, winner of World Class Australia 2015 has created Stealth Bomber, a levitating cocktail for the World Class global finals cocktail competition.
The cocktail was part of the “Retro, Disco, Future” challenge where bartenders were asked to infuse the spirit of three distinct eras into three one-of-a-kind cocktails, the old school chic of the 19th century up to the Prohibition era, the dance-floor kitsch of the 70s and 80s, and the trends of the future using either Bulleit Rye or Bulleit Bourbon.
Jack Sotti’s Stealth Bomber cocktail added a touch of Back to the Future to the competition and secured him a spot in the top 6 World Class global finalists. After several challenges, he was placed third in the competition.
The drink itself is made with Bulleit Rye American Whiskey, fresh lemon juice, Campari, Branca Menta and was designed to be easily replicated in most bars. As for the levitation, the cocktail was served in a glass above a custom-made electromagnetic plate which defied gravity.
Here is the cocktail recipe for Jack Sotti’s Stealth Bomber which you can replicate at home or in a bar.
Jack Sotti’s Stealth Bomber Cocktail Recipe
Ingredients
- 30ml Bulleit Rye Whiskey
- 20ml Campari
- 20ml Branca Menta
- 20ml Lemon Juice
- 1 x Charcoal Capsule *
- 1/2 teaspoon Pearl Essence (optional) **
Glassware: stemless wine glass
Method
Shake over ice, fine strain into a chilled stemless wine glass or a tumbler with no ice in it.
* Charcoal Capsules can be purchased at a pharmacy.
** Pearl Essence available at any good cake store.
Photo supplied by World Class Australia.
