http://www.molecularrecipes.com/molecular-mixology/ginger-deconstructed-moscow-mule-ginger-snow/
Ingredients
Ginger Snow
- 95 g (3.35 oz) lime juice
- 50 g (1.76 oz) ginger juice
- 225 g (7.9 oz) simple syrup
- 335 g (11.8 oz) water
Moscow Mule base
- 238 g (8.4 oz) water
- 100 g (3.5 oz) simple syrup
- 1 bottle Karlsson's vodka
Peychaud's Pudding
- 100 g (3.5 oz) simple syrup
- 100 g (3.5 oz) Peychaud's
- 4 g agar agar
Herbs and Garnish (for each cocktail)
- 4 micro shiso leaves
- 5 micro mint leaves
- 3 or 4 fresno chili tips (no white)
- lime zest
- lemongrass stick
- 1/3 of a finger lime (cells)
Ginger Snow
Combine all ingredients.
Transfer into 1L ISI Whip canister and charge 3 times with N2O cream chargers while in ice bath.
Expell ginger foam into liquid nitrogen. Handle liquid nitrogen with care and follow all safety precautions. Do not do this if you are not trained to handle liquid nitrogen.
Muddle the frozen foam to convert it into snow powder. Store in the freezer.
Peychaud’s Pudding
In small pot, combine agar and simple syrup using an immersion blender.
Heat mixture until boiling, stirring constantly until thickened.
Transfer agar mixture to deli container and let it cool.
Cut set agar into cubes.
Blend cubes in Vitamix or preferred blender with chilled Peychaud's bitters.
Assemble and Serve
Scoop 2 spoons of ginger snow and place them on one side of the glass as seen in the picture.
Using plating tweezers, carefully arrange the following on the ginger snow surface: 4 micro shiso leaves, 5 micro mint leaves, 3-4 fresno chili tips (no white), 4 dots Peychaud’s pudding, lime zest and
1/3 of a finger lime cells.
Using a knife, make lengthwise cuts of about 3/4 inch on one end of the lemongrass stick and open the segments to create a swizzle stick for stirring. Place the lemongrass stick on the glass.
Mix and chill the Moscow Mule base in a cocktail shaker and pour it into serving vessel.
Let the drinker pour the Moscow Mule base into the glass with snow and stir it with the lemongrass swizzle stick by rolling it between the hands until the Peychaud’s pudding dissolves and the liquid changes color.
Ingredients
Ginger Snow
- 95 g (3.35 oz) lime juice
- 50 g (1.76 oz) ginger juice
- 225 g (7.9 oz) simple syrup
- 335 g (11.8 oz) water
Moscow Mule base
- 238 g (8.4 oz) water
- 100 g (3.5 oz) simple syrup
- 1 bottle Karlsson's vodka
Peychaud's Pudding
- 100 g (3.5 oz) simple syrup
- 100 g (3.5 oz) Peychaud's
- 4 g agar agar
Herbs and Garnish (for each cocktail)
- 4 micro shiso leaves
- 5 micro mint leaves
- 3 or 4 fresno chili tips (no white)
- lime zest
- lemongrass stick
- 1/3 of a finger lime (cells)
Ginger Snow
Combine all ingredients.
Transfer into 1L ISI Whip canister and charge 3 times with N2O cream chargers while in ice bath.
Expell ginger foam into liquid nitrogen. Handle liquid nitrogen with care and follow all safety precautions. Do not do this if you are not trained to handle liquid nitrogen.
Muddle the frozen foam to convert it into snow powder. Store in the freezer.
Peychaud’s Pudding
In small pot, combine agar and simple syrup using an immersion blender.
Heat mixture until boiling, stirring constantly until thickened.
Transfer agar mixture to deli container and let it cool.
Cut set agar into cubes.
Blend cubes in Vitamix or preferred blender with chilled Peychaud's bitters.
Assemble and Serve
Scoop 2 spoons of ginger snow and place them on one side of the glass as seen in the picture.
Using plating tweezers, carefully arrange the following on the ginger snow surface: 4 micro shiso leaves, 5 micro mint leaves, 3-4 fresno chili tips (no white), 4 dots Peychaud’s pudding, lime zest and
1/3 of a finger lime cells.
Using a knife, make lengthwise cuts of about 3/4 inch on one end of the lemongrass stick and open the segments to create a swizzle stick for stirring. Place the lemongrass stick on the glass.
Mix and chill the Moscow Mule base in a cocktail shaker and pour it into serving vessel.
Let the drinker pour the Moscow Mule base into the glass with snow and stir it with the lemongrass swizzle stick by rolling it between the hands until the Peychaud’s pudding dissolves and the liquid changes color.
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