For Sweet-and-Sour Marinade:
Vinegar 100ML
Water 100ML
Sugar 100G
Red Pepper 1 Unit
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For Gin Cream:
Gin 4ML
Egg whites 45G
Sushi vinegar 20G
Vinegar 20 ML
Yuzu juice 5G
Sunflower Oil 250ML
Yoghurt 40G
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For Cucumber Gin Juice:
Cucumber
Sushi Vinegar
Gin
For Gin Cream:
1. Mix all the ingredients except the oil in the blender.
2. Add the oil drop by drop so that it makes a homogeneous mixture.
3. Season to taste with salt and lime juice.
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For Cucumber Gin Juice:
1. Juice the cucumber in the juice extractor.
2. Season the juice to taste with salt, pepper and sushi vinegar.
3. Add the Gin and thicken lightly with Xantan Gum.
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For Cucumber:
1. Cook all the ingredients for the sweet-and-sour marinade. Let cool.
2. Cut Cucumber into strips.
3. Marinate the cucumber strips in the sweet-and-sour marinade.
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For Oysgters:
1. Open the oysters with an oyster knife.
2. Shuck the oyster and remove the adductor muscle.
3. Return the oyster to its shell.
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For Joselito Lardo:
1. Chop the Joselito lardo into Small cubes.
2. Warm the Joselito Lardo slightly.
