Essence of Fall by Frankie Solarik

TAOP Staff

Blurring the line between cocktail and cuisine, Frankie Solarik of BarChef Toronto creates visionary cocktails unlike any you’ve ever see before. To celebrate the coming of the fall season, here is his recipe for his cocktail, “Essence of Fall.”

Essence of Fall

1½ oz brandy
½ oz rosemary syrup
½ sweet vermouth
½ oz balsam fir bitter
1 maple and Fernet Branca granita ice sphere sheet moss
400 g pellets dry ice
300 ml boiling water

Bitter Almond and Orange Blossom Air

2 tsp pure almond extract
1 tsp orange blossom water
1 tbsp sugar
750 ml water
2 g Texturas “lecite”
Place all components in plastic 1/6th pan.
Blend until all lecithin dissolved.
Next blend surface area of liquid until foam is formed.
Let sit for 1 minute and serve.

Spherified Maple and Fernet Branca Granita

175 ml maple syrup
400 ml water
30 ml Fernet Branca
In a measuring container, place maple syrup, water, Fernet Branca and stir.
Transfer to 125 ml spherical ice molds and transfer to freezer set at -10ºF for 8 hours.
Remove and transfer to sealable container.
Will make approximately 4 granita spheres.

Rosemary Syrup

1 L water
500 ml sugar
1 bunch rosemary
In a small sauce pan, place water, sugar, rosemary and bring to boil.
Once boiling reduce heat to medium rolling simmer for 15 minutes to reduce.
Turn off heat and fine strain.
Let sit until it reaches room temperature and transfer to fridge.

Balsam Fir

10 g Caraway seeds
9 g fennel seeds
8.5 g cardamom
2 4″ liquorice root
1.5 g black pepper
¾ cup Balsam fir tips
26 oz gin
In infusion jar, place all components and label and date accordingly.
Let infuse for 3 months.
Once infusion time is complete, fine strain and keep reserved liquid.
Do not store in fridge.


To Build

Begin by pouring all cocktail components in a glass “split” and set aside.
Next blend orange blossom and bitter almond air until approximately double in volume and foam appears on surface.
Let rest for 30 seconds.
Place 15 drops of cedar essential oil on left side of service piece.
Next place 2 cups approximately 400 g pellets of dry ice.
Next place sheet moss on service piece.
Create “forest setting” using moss, branches, leaves, mushrooms, bark, pine cones, fern etc.
In glass vessel place maple and fernet sphere and 5 tbsp bitter almond air.
Add approximately 3 small mint leaf “crowns.”
Place demitasse spoon directly to right of the vessel, teapot with 300 ml boiling water, and “cocktail split” to serve.
To serve to guest, first pour cocktail into glass over spherified granita to accelerate tempering.
Next pour boiling water into service piece on same side of dry ice which will activate aromatics of cedar and moss.

Leanne Neufeld

Essence of Fall by Frankie Solarik of BarChef Toronto. © Leanne Neufeld