Molecular Mixology
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Transcript of Molecular Mixology
MO
LE
CU
LA
R
As well known as beans on toast, yet
more similar to beans ‘as’ toast –
molecular gastronomy came, saw, and
conquered both our imagination and our
taste buds. If you’ve not actually had
bacon ice cream or snail porridge, maybe
you’ve at least heard of them, or come
across something similar
www.bluetomato.co.uk 35
High Spirits
These days, the trend has relaxed
somewhat, yet, in its wake we’re left
longing for more...
Step in molecular mixology, the
intoxicating cousin of the gastronomic
variety and the current focus of Smirnoff
Black ambassador Tristan Stephenson,
who has whipped-up the following
cocktail, and is ready to share all with
Blue Tomato.
Tristan Stephenson,
Smirnoff Black ambassador
and expert mixologist
Spring Molecule
Liquid Part
50ml Smirnoff Black50ml strawberry puree25ml lime juice12.5ml gomme5ml balsamic vinegar(Top up with good quality ginger beer)
Caviar (makes enough for 15 drinks)Large handful of basilPinch of salt and sugar25ml Smirnoff Black50ml chilled water4g sodium alginate6g calcium chloride
Tristan’s cocktails areavailable at Smirnoff
Black events. Keep youreyes peeled for
upcoming events onwww.smirnoff.com
Method
Blend the basil with the salt, sugar, vodka andwater. Fine strain then slowly beat the sodiumalginate into the pureed basil. It shouldthicken after around 5 minutes beating, if itdoesn’t, add more water. Chill.
Dissolve the calcium chloride into 500ml water.Using a syringe drip up some of the thick basilpuree, then steadily dispense individual drops ofthe basil into the calcium chloride solution. Tryadjusting height to ensure that you have evenround balls forming. Leave the caviar balls toset for 3-4 minutes.
Add the Smirnoff black, strawberry puree,lime, gomme and balsamic to a cocktailshaker and shake hard with ice. Fine straininto a chilled flute and top up with ginger.
Drain your caviar balls and rinse them wellunder cold water. Add to the drink and serve.
“The Spring Molecule combinesunconventional ingredients into aunique, challenging cocktail. The keyingredients in the liquid part of thedrink complement each other well,but the basil caviar ensures that theexperience evolves in the drinker’smouth, from sweet fruit, to fresh basil,to spicy ginger.”
“Flavour has alwaysbeen a part of whatdrives me. Somebartenders find theterm ‘mixologist’ abit pretentious, Idon’t mind it, butmy favourite is‘liquid chef’!”
“In terms of knowledge required tomake a classic cocktail, you really neednothing more than an understandingand respect for flavour.”