Cucumber Gimlet with liquid pearls
An intense gin and lime cocktail, lightly sweetened with a syrup that suspends small, liquid-centred cucumber pearls.
Cucumber Gimlet with liquid pearls
Eddie Shepherd
1
10 minutes
0 minutes
Molecular Cocktails
Molecular Gastronomy
An intense gin and lime cocktail, lightly sweetened with a syrup that suspends small, liquid-centred cucumber pearls.
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
Directions
Cucumber pearls
Blend all the pearl ingredients until slightly thickened.
Strain through a sieve or muslin to remove air bubbles.
Using a pipette or syringe, drip the mixture into the calcium lactate bath, prepared according to the corresponding recipe.
Leave to react for 30 seconds, remove with a slotted spoon and rinse in clean water.
Use the pearls as soon as possible after preparing them.
Cucumber gimlet
Pour the gin, lime juice and suspension syrup into a shaker with ice. Stir to chill, then strain into a glass.
Add a few cucumber pearls, stir gently and garnish with edible borage flowers.