Jesus Can’t Hit A Curveball ⚾️

Christian & Sarah Tibbs
Dec 30, 2020
3 min read

November 28, 2020

The Aviary's Jesus Can't Hit A Curveball is the drink that placed us on this mission. This cocktail is the reason we have the Perlini. It is one of the more complicated drinks, and I will get into that more later when we make it again because we definitely will be making this one again.

December 30, 2020

This drink is the reason we bought Perlage System’s Perlini. We also have the Perlage Champagne Preserver, which comes in handy with this cocktail as each drink requires 2 ounces of Champagne. Along with the Perlini, this recipe asks for a blender, immersion circulator, juicer, and vacuum sealer. Our vacuum sealer doesn’t work well with liquids, so we don’t actually use it. We use the water bath method to ensure there’s little or no air in the bag.

Simple Syrup.

I’ve mentioned before that we will never buy simple syrup at the store again, so this time, we made A TON, and by that, I believe it was somewhere around 800 grams. It’s gonna be a while before we have to make this one again.

Ginger Syrup.

Surprisingly, the Ginger Syrup actually has a bit of heat to it. We LOVE ginger. The first time we made this drink, the Ginger Syrup was the first thing we ran out of. Here’s a really big tip when making this drink: When you think you’ve bought enough ginger, double it and then double that again, and hopefully, you will end up with enough.

Parsley Tincture.

We only made 1/4 of the parsley tincture recipe, and that alone completely filled a travel-size (2 oz) spray bottle. I don’t honestly think we could ever use all of that. We just purchased a big bunch of parsley to do this. We grow parsley in our house, but this recipe would take the entire plant, so I don’t use the one we produce.

Celery Stock.

When making the celery stock, they ask for the greenest celery and one head of celery, but as you cut into the celery and get towards the center, it gets too white for my liking, so we used two heads of celery instead.

Serrano Ice.

This ice is honestly something we could snack on because it is THAT GOOD. It asks for Serrano peppers, water, Green Bell Pepper Juice (fresh, of course), Glucose (we used liquid or gel, but would love to know if anyone has used the powder), Simple Syrup, St. George Green Chile Vodka, some of the reserved ginger juice from juicing it for the Ginger Syrup, Scrappy’s Lime Bitters and salt.

Assembly.

To assemble this drink, place 2 Serrano Ice Cubes into your glass (we use 3-4, depending on how spicy we want it to get). Shake together Ford's Gin, Celery Stock, Chareau Aloe Liqueur, Lime Juice, Ginger Syrup, and Simple Syrup. Once your first shake is complete, pour the mixture and the champagne into the Perlini for one last carbonating shake!

It was difficult for us to find the aloe liqueur, but when we did, we bought two bottles because we love this drink and because it is good in so many other ways!