The pressure of drinks to come

So I can’t take ay credit for what I’m about to publish, however I found it such an exciting yet simple concept and a relatively cheap thing to practice that I had to blog it!!

So what is it?

well it is a relatively new method of infusing flavours into liquids using pressure it is simple quick and according to articles I have read, with a little practice you can infuse flavours into liquids within a couple of minuets.

I am yet to try it as I do not have an ISI whipper yet!!

But I will report back a soon as I do!

Here is the link to read all about this exciting method for yourself.

http://blog.khymos.org/2010/08/21/wonders-of-extraction-pressure/

Happy shaking!!!

Nick clare

Margarita o2

Margareta with a vanilla and lime cappuccino foam!!!!

Recently I have been reading and digesting lots of information on this subject.

I am writing this blog to encourage ideas on this subject and to share my own creations.

So my first attempt at a molecular cocktail was my own recipe of a Margareta with a vanilla and lime cappuccino foam.

The recipe;

For the margarita,

2 shot of good tequila

1 shot of triple sec.

1 shot of gomme (this may need adjusting due to taste and sweetness of the limes)

Shake with ice and strain into a cocktail glass (martini glass)

The cappuccino foam,

One egg white
1/2 shot of lime
1 shot of vanilla syrup

Add all this to a Boston tin and foam under a coffee steam wand like you would milk for a cappuccino!

One thing that is important here is to add enough ice to keep the solution cool or you will cook the egg white!
(I think this may work even better in an isi whipper but I don’t have one, yet!)

Spoon the foam on to the martini and flame lime oils over the top and grate some lime zest onto the foam for decoration.

Here is that pic! The colour is slightly off as this was taken on a mobile as the drink was an impromptu invention!!!

P.S thanks to squiff for the pic.

Thanks for reading, if you are?