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Tuesday, October 16, 2012

Molecular cocktailnomy - A Pomegranate Mojito with Pomegranate caviar

So as some of my readers may know, I'm an avid eater and let's be honest, drinker as well. Not only have I ate and drank myself through some of the worlds best night markets, street cars, and both trendy and legendary restaurants, I've found myself working extensively within the industry.
Tonight I did my first crack at a fairly well known technique called sphereification.
The concept was to create a pomegranate mojito without having the actual seeds. Instead, I encapsulated pomegranate juice into small spheres using some basic molecular gastronomy.

Here's the recipe:
1oz white rum
1/2 oz Chambord
1/2 oz Soho lychee liqueur
Simple sugar

2 tbl spoons pomegranate caviar (pre made)

Muddle mint, lime and sugar together. Double strain into a collins glass. Add other liquor ingredients before adding ice and topping with soda. Place caviar lightly on top.

The results look something like this:

To learn more about making your own caviar, check out look for the bits on sphereification