Kenneth Vanhooser and the Blue Atoll
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Kenneth Vanhooser and the Blue Atoll
KENNETH VANHOOSER IS THE BEVERAGE DIRECTOR AT PRESENT TENSE , A JAPANESE-LEANING RESTAURANT AND SAKE BAR IN NASHVILLE .
Blue Atoll is a tequila blanco and mezcal based drink — an improved Oaxacan Old Fashioned in the style of a Stinger — named after the Pantone color , Blue Atoll . The ice cube is made with artichoke steaming water , blitzed with green and blue spirulina powders .
The addition of white and green crème de menthe in the artichoke cube really makes the color stand out . As the ice slowly melts , the drink transforms from an Old Fashioned into the style of a Stinger .
The inspiration came from making random ice cubes with my kids and loving the color of the water that remained after steaming artichokes . It ’ s really cool how the blue spirulina tints the water , and the green spirulina percolates to the bottom of the ice cube and creates a fun geometric striation .
BLUE ATOLL
1 ½ oz . Lunazul blanco tequila ½ oz . Mezcal ¼ oz . Orange Curaçao 4 dashes Orange bitters
Combine ingredients and stir . Strain into rocks glass over large artichoke ice cube . Garnish with a dehydrated orange slice . For Artichoke ice cube : Pour steamed artichoke water into large ice cube molds . Add a dash each of green creme de menthe , white creme de menthe , blue spirulina and green spirulina , and freeze .
( PHOTO CREDIT : NATHAN ZUCKER )
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