On the jar: Huskgate Gel De Bourbon
blend · gel
★ STARRED KITCHENPrep 10 minHuskgate Gel de Bourbon
Independent adaptation of a publicly published Ramón Freixa recipe. Not affiliated with, sponsored by, or endorsed by Ramón Freixa.
From a starred kitchen.
Ratio
Ingredients
- Beer — 330 ml cerveza negra
- Bourbon — 100 ml bourbon
- Brown Sugar — 150 g azúcar de caña
- Agar — 4 g agar-agar
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Huskgate Gel De Bourbon wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Ramón Freixa. Spanish contemporary. Cited awards include: Michelin 2* (Ramón Freixa Madrid).
Originally published as Gel de Bourbon y Cerveza Negra.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Ramón Freixa / Madrid Fusión archive (Ramón Freixa Madrid) (published as “Gel de Bourbon y Cerveza Negra”). Full citation lives in Provenance.