Une variation rafraîchissante d'un mojito à base de bière au gingembre, de citron vert et de menthe fraîche, complétée par de petites sphères de caviar de pastèque à base d'ingrédients spéciaux d'alginate de sodium.
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Molecular Gastronomy
Molecular Gastronomy Cocktails
1
10 minutes
0 minutes
A refreshing variation on a mojito with a ginger beer base, lime and fresh mint, finished with small spheres of watermelon caviar made with Special Ingredients Sodium Alginate.
Eddie Shepherd
80ml Ginger Beer
40ml Rum
30ml Suspension Syrup
20ml Lime Juice
240ml Watermelon Juice
10g White Rum
50g Caster Sugar
1.5g Special Ingredients Sodium Alginate
Mix the mojito ingredients in a glass filled with ice and stir to chill the drink, then strain into a fresh glass and serve.
Blend all the ingredients together well. Pass the mixture through a sieve or muslin to remove air bubbles.
Use a pipette or syringe to make caviar spheres by dropping the watermelon mixture into a calcium chloride bath.
Allow the caviar to react for thirty seconds then remove with a slotted spoon and rinse in a bath of fresh water.
To serve pour the prepared cocktail into a glass or glass tube, then stir some of the watermelon caviar into the drink and serve garnished with fresh mint leaves.
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