A cocktail is not the first thing you think of when the root vegetable Jerusalem artichoke is mentioned.
But by caramelizing it, you get a delicious and full-bodied flavor, which Mathias Lynghamar utilized in the drink he served the judges at Rising Star 2026. The caramelized Jerusalem artichoke is complemented by coffee liqueur and fresh orange juice.
Ingredients
Jerusalem Artichoke Puree
200 g Jerusalem artichokes
100 g sugar
200 g water
Salt (to taste)
Dried Orange
2 oranges
Shake
3 cl vodka
3 cl coffee liqueur
3 cl cream
3 cl milk
3 cl Valsølille orange juice
5 cl Jerusalem artichoke puree
Ice cubes
Instructions
Jerusalem Artichoke Puree
Peel the Jerusalem artichokes and cut them into small dice.
Melt sugar in a pan until it caramelizes.
Add the Jerusalem artichokes and toss them in the caramel.
Add boiling water gradually, so the caramel dissolves and becomes smooth. Let it reduce to a thick consistency.
Blend until completely smooth puree and season to taste with salt.
Cool down.
Dried Orange
Cut oranges into very thin slices and place them on a baking sheet.
Dry them in the oven at 70 degrees for approximately 3 hours. Turn them regularly throughout, until they are completely dried and crispy.
Shake
Add vodka, coffee liqueur, cream, milk, orange juice and Jerusalem artichoke puree to a shaker together with ice cubes. Shake vigorously until the drink is ice cold and uniform.
Pour into a frosted cocktail glass and strain the ice. Garnish with dried orange.
