Name: Cucumber Gimlet Recipe
Prep time: 10 min
Total time: 10 min
Yield: 1
Cuisine: Molecular Gastronomy Cocktails
Ingredients: 250ml Cucumber Juice; 10ml Gin; 50g Sugar; 1.6g Special Ingredients Sodium Alginate; 50ml Gin; 35ml Suspension Syrup; 25ml Fresh Lime Juice

Ein starker Gin-Limetten-Cocktail, leicht gesüßt mit einem Sirup, der dabei hilft, die kleinen flüssigen Gurkensaftperlen, die im Getränk schweben, aufzulösen.

Cucumber Gimlet Recipe

Rated 5.0 stars by 1 users

Cuisine

Molecular Gastronomy Cocktails

Servings

Prep Time

10 minutes

Cook Time

0 minutes

A strong gin and lime cocktail, slightly sweetened with a syrup that helps to suspend the small liquid centered cucumber juice pearls that float in the drink.

Author:

Eddie Shepherd

Ingredients

Cucumber Pearls

250ml Cucumber Juice
10ml Gin
50g Sugar
1.6g Special Ingredients Sodium Alginate

Cucumber Gimlet

50ml Gin
35ml Suspension Syrup
25ml Fresh Lime Juice

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Directions

Cucumber Pearls

Blend all the ingredients together until the liquid thickens a little.
Pass the mixture through a sieve or muslin to remove air bubbles
Use a pipette or syringe to make caviar pearls by dropping the cucumber mixture into a calcium bath (See the Calcium Bath Recipe on our website)
Allow the caviar to react for thirty seconds then remove with a slotted spoon and rinse in a bath of fresh water.
Use as soon as possible after making.

Cucumber Gimlet

Pour the gin, lime juice and suspension syrup into a cocktail shaker filled with ice. Stir to chill then strain the drink into a glass.
Stir a few of the cucumber pearls into the mixed drink and garnish with borage flowers.

Eingeordnet unter: Cocktails, Cucumber Gimlet, Reverse Spherification, Sodium Alginate, Spherification

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Cucumber Gimlet Recipe

Category

Cuisine

Servings

Prep Time

Cook Time

Ingredients

Cucumber Pearls

Cucumber Gimlet

Directions

Cucumber Pearls

Cucumber Gimlet

Ritorna alla pagina delle ricette molecolari

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Apple Mojito Meringue using Easy Whip

Pfirsich-Cips

Glutenfreie Kohl-Spaghetti

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