As well known as beans on toast, yet more similar to beans ‘as’ toast – molecular gastronomy came, saw, and conquered both our imagination and our taste buds. If you’ve not actually had bacon ice cream or snail porridge, maybe you’ve at least heard of them, or come across something similar These days, the trend has relaxed somewhat, yet, in its wake we’re left longing for more... Step in molecular mixology, the intoxicating cousin of the gastronomic variety and the current focus of Smirnoff Black ambassador Tristan Stephenson, who has whipped-up the following cocktail, and is ready to share all with Blue Tomato.
“The Spring Molecule combines unconventional ingredients into a unique, challenging cocktail. The key ingredients in the liquid part of the drink complement each other well, but the basil caviar ensures that the experience evolves in the drinker’s mouth, from sweet fruit, to fresh basil, to spicy ginger.”
Spring Molecule
MOLECULAR
High Spirits
Liquid Part 50ml Smirnoff Black 50ml strawberry puree 25ml lime juice 12.5ml gomme 5ml balsamic vinegar (Top up with good quality ginger beer) Caviar (makes enough for 15 drinks) Large handful of basil Pinch of salt and sugar 25ml Smirnoff Black 50ml chilled water 4g sodium alginate 6g calcium chloride
Tristan Stephenson, Smirnoff Black ambassador and expert mixologist “Flavour has always been a part of what drives me. Some bartenders find the term ‘mixologist’ a bit pretentious, I don’t mind it, but my favourite is ‘liquid chef’!” “In terms of knowledge required to make a classic cocktail, you really need nothing more than an understanding and respect for flavour.”
Method Blend the basil with the salt, sugar, vodka and water. Fine strain then slowly beat the sodium alginate into the pureed basil. It should thicken after around 5 minutes beating, if it doesn’t, add more water. Chill. Dissolve the calcium chloride into 500ml water. Using a syringe drip up some of the thick basil puree, then steadily dispense individual drops of the basil into the calcium chloride solution. Try adjusting height to ensure that you have even round balls forming. Leave the caviar balls to set for 3-4 minutes. Add the Smirnoff black, strawberry puree, lime, gomme and balsamic to a cocktail shaker and shake hard with ice. Fine strain into a chilled flute and top up with ginger. Drain your caviar balls and rinse them well under cold water. Add to the drink and serve.
Tristan’s cocktails are available at Smirnoff Black events. Keep your eyes peeled for upcoming events on www.smirnoff.com www.bluetomato.co.uk
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