Three Martini Lunch

Ingredients

• Clarified lime juice
• 50 grams cold water
• ½ gram agar agar flakes
• 200 grams fresh lime juice
• White Daiquiri
• 1 ounce white rum
• ½ ounce clarified lime juice
• :::½ ounce simple syrup (1:1 ratio):::
• Ice
• Lime peel
• Lime wedge
• Dry Martini
• ¾ ounce London dry gin or Plymouth Gin
• ¾ ounce Dolin dry vermouth
• 3 drops orange bitters
• Ice
• Lemon peel
• White Fox Manhattan
• 1 ounce Wasmund's Copper Fox white rye whiskey
• ½ ounce Dolin Blanc Vermouth
• ⅛  ounce apricot eau de vie (preferably Clear Creek)
• 3 drops orange bitters
• 3 drops Laphroaig 10-year single-malt Scotch
• Ice
• Cherry

Directions

1. Make the clarified lime juice: In a small saucepan set over medium-high heat, bring the cold water and agar agar to a boil. Continue boiling while whisking for 1 minute. Turn off the heat, add the lime juice and pour into a heat-safe bowl. Cool to room temperature, then refrigerate until the mixture has turned thick and jelly-like in texture. Line a fine-mesh sieve with a doubled piece of cheesecloth and set it over a bowl. Turn the lime mixture into the sieve and let the liquid drain. Make the White Daiquiri: In a mixing glass, combine the rum, clarified lime juice and simple syrup. Add the ice and stir until cold. Strain into a chilled mini cocktail glass and twist the lime peel over the surface of the drink to express the oils. Discard the peel and add the lime wedge. Make the Dry Martini: In a mixing glass, combine the gin, vermouth and bitters. Add the ice and stir until cold. Strain into a chilled mini cocktail glass and twist the lemon peel over the surface of the drink to express the oils. Discard the peel. Make the White Fox Manhattan: In a mixing glass, combine the whiskey, vermouth, eau de vie, bitters and Scotch. Add the ice and stir until cold. Strain into a chilled mini cocktail glass. Add the cherry. To serve, place all 3 glasses on a tray and serve.