Photo by Nate Laird

Inspiration:

My inspiration can be summed up into four words “Ponce Eagle Pimpin Player.” Clarified cocktails are the equivalent of your first time experiencing the holy grail; it will have you thinking...“What in the hell just happened?!!” There is nothing more gratifying than seeing the raised eyebrows of confusion of unsuspecting guests while they get a kick to the palate. Being weird, wild, and approachable has always been my goal behind the bar. To me, cocktails are their creator's soul expression and artistic makeup. Atlanta is a young elusive underdog in the cocktail scene. It's a hodgepodge of some of the most magical and creative beings behind the stick. I am always pushing for innovative variations across the region. The Trash Talker Cloudstrider is my tiki-inspired libation that, by appearance, is a refined amalgamation of simplicity and modernism, with a wild, funky, and intoxicating taste, much like my city.

Cocktail Name: Trash Talker Cloudstrider

Name: Brandon Kemp

Recipe:

• 1 1/2 parts Jägermeister
• 1/2 part Aperol
• 1/2 part China China
• 1/4 part Yellow Chartreuse Jaune
• 4 peeled lemons
• 1/4 part ginger (freshly pressed)
• 3 strawberries (muddled)
• 1/4 part strawberry balsamic vinaigrette
• 5 parts sugar
• 10 parts Organic whole milk (for clarification) ***
• Club soda (topped)
• Garnish: dehydrated lemon wheel

Tool Needs:

• Chinois strainer
• Muddler
• Cambro (4qt)
• Induction heater
• 3qt Induction pot
• Whisker
• Banquet napkin linen (preferred) or coffee filter
• 10oz rocks glass
• 2x2 King Cube ice cube
• Positive attitude & shot glass

Instructions:

Add Jägermeister, China China, Aperol, Chartreuse, lemon peels, strawberries (muddled), ginger (muddled), and 2 parts lemon juice to a Cambro. Stir. Let the spirits infuse for 6 to 12 hrs. Strain the cocktail into a container.

In a non-reactive container, add cold whole milk. Slowly pour the cocktail into the milk. Refrigerate. Allow 3-4 hours to let the milk do its thing (a.k.a. curdle). Do not stir. When the wheys have formed into a “web” in the container and settle to the bottom, it’s time to strain.

Put a coffee filter or banquet linen over a chinois and place it over a non-reactive container. Slowly strain into the filter. This will take a bit to strain fully.

To serve:

Pour 2 1/2 parts into a rocks glass with a large king cube, preferably clear ice, to show off all your hard work clarifying. Express a lemon peel over the glass and garnish with a lemon wheel