Un fuerte cóctel de ginebra y lima, ligeramente endulzado con un almíbar que ayuda a suspender las pequeñas perlas líquidas de jugo de pepino centradas que flotan en la bebida.
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Molecular Gastronomy
Molecular Gastronomy Cocktails
1
10 minutes
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
250ml Cucumber Juice
10ml Gin
50g Sugar
1.6g Special Ingredients Sodium Alginate
50ml Gin
35ml Suspension Syrup
25ml Fresh Lime Juice
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.
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.
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