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The Cadiz restaurant, known for its culinary innovation, now presents a series of unconventional liqueurs to challenge the world of spirits. And it is nothing more and nothing less than a crab brandy and a tuna bone pomace cream. Drinks distilled directly from the bottom of the sea in which Carles Bonin, founder of the micro-distillery La Destilateca, has been involved.
The entire R&D gastronomic team then experimented with the possibilities that the ocean can offer to develop this new drink called ‘brandy de coñeta’ (crab brandy) made from the shells of the crustacean. It is served in a glass together with an American coñeta sauce and the French beurre blanc sauce with vanilla.
Another of its surprising maritime iterations comes in the form of tuna bone pomace cream, which marries the sweet sequence of the desserts with the toasted notes of the umami of the pomace cream.