The inspiration for this sauce comes from a similarly coloured liqueur of the same name, which is mainly known for its use in the Aviation cocktail, where it lends its deep purple hue and floral aroma.
Batch 2
(fermented & aged 9 months in glass, 32 bottles)
Ingredients: water, dried mulberry, shallot, chocolate apocalypse scorpion, beet, balsamic vinegar of modena, black garlic, agave syrup, tawny port, baijiu, black habanero, onion, apple cider vinegar, salt
With a rich, regal purple and velvety texture to match, this is my favourite sauce. I love pairing it with Chinese food, but it works well with most East Asian dishes. Batch 1 was quite good, but I didn’t feel it had enough black garlic, so I doubled it. I also fine-tuned pouring consistency in this batch, slightly reducing viscosity from batch 1. I decided to supplement the recipe in this version with some tawny port and pungent baijiu, which I felt supported the fruity aromas from the habanero and mulberry. In case anyone is worried about alcohol consumption, the alcohol content of this sauce was 1.8% before being pasteurised, which would have reduced it even further.