Molecular Cocktails 3 Ways I Shop Tastemade

Stop serving screwdrivers and G&T's, and start making your cocktails (or mocktails) fancy AF with this simple mixology kit. Want it? Click here: http://taste.md/2vyJoay

Rosé Cocktail With Raspberry & Lychee Caviar

INGREDIENTS:
1 bottle sparkling rosé, chilled
Raspberry solution:
12 ounces raspberries
4 tablespoons superfine sugar
1/2 cup to 2/3 cup distilled water
1 (2 gram) packet sodium alginate
Lychee solution:
1 can lychee, drained
1/3 cup to ½ cup distilled water
1 (2 gram) packet sodium alginate
Calcium lactate bath:
4 cups distilled water
1 (5 gram) packet calcium lactate

STEPS:
1.) Raspberry and lychee solutions:
2.) In a blender, pulse the raspberries with sugar until smooth. Strain.
Measure 5 ounces of the raspberry puree, and pour this back into the blender. Add 1/2 cup distilled water. Sprinkle in 1 packet of sodium alginate. Blend for about 10 minutes to completely dissolve. Pour into a bowl and cover. Let it rest at room temperature.
3.) Repeat same procedure with the lychee, but do not strain.
4.) Calcium bath:
5.) In a medium bowl, add 4 cups of distilled water, then sprinkle in 1 packet of calcium lactate and stir to dissolve. Cover and set aside for about 1 hour.
6.) Assembly:
7.) Prepare a bowl with clean, distilled water.
8.) Stir the raspberry and lychee solution gently just before use. Use the dropper (from the kit) to drop the solution into the calcium bath, one small drop at a time. If mixtures are dropping out as balls, it's too thick. Add 1 tablespoon of distilled water at a time to loosen, until it reaches desired consistency.
9.) Drop the solution from a height of about an inch from the surface of the calcium bath. The droplets should sink to the bottom. Use the strainer spoon to swirl the caviar in the bath. Leave it for about 1 minute.
10.) Using the kit spoon, strain the caviar out of the calcium bath. Transfer to the water bath, then from the water bath to a champagne flute.
11.) The caviar can be stored for about 15 minutes in the water bath, after which it will turn to gel and will no longer have a liquid center.
12.) To serve, add 1 tablespoon each of raspberry and lychee caviar to a champagne glass. Add chilled rosé. Serve immediately.

Wasabi & Celery Foam Bloody Mary

INGREDIENTS:
1 cup Celery juice
1 teaspoon wasabi powder
1 (2g) packet soy lecithin
4 ounces vodka
10 ounces bloody Mary mix
2 tablespoons black salt, finely crushed
½ tablespoon room temperature unsalted butter
1 lemon, slice into rounds
Ice

STEPS:
1.) In a large bowl, whisk together celery juice and wasabi. Sprinkle in 1 packet of soy lecithin. Using the hand mixer in the kit (can also use an immersion blender) whisk for 3 to 4 minutes to create the foam. Let sit for 3 minutes.
2.) In a rocks glass, brush the rim with the butter. Dip in crushed black salt. Add ice, vodka and bloody Mary mix. Stir. Top with celery foam, garnish with lemon and serve.

Moscow Mule Sphere

INGREDIENTS:
Ginger Syrup:
¼ cup granulated sugar
¼ cup water
3 in fresh ginger, peeled and chopped
Bath:
4 cups distilled water
4 grams Sodium Alginate
Cocktail:
1/4 cup Ginger simple syrup
¼ cup vodka
Fresh mint sprigs
Zest of 1 lime
Juice of 1 lime
1 teaspoon Calcium lactate
Garnish:
Lime twists
1 teaspoon flaky sea salt

STEPS:
1.) Ginger syrup:
2.) In a small saucepan, add sugar, water, and ginger. Bring to a boil, stirring until sugar has dissolved. Let simmer for 10 minutes. Turn heat off and let steep until completely cooled.
3.) Bath:
4.) In a blender add water and Sodium alginate. Blend for 1 minute until there are no lumps and mixture is cloudy. Pour into a glass bowl and let sit for 1 to 2 hours, until mixture is not cloudy and any bubbles are gone.
5.) Cocktail:
6.) In a bowl add ginger simple syrup, vodka and mint. Muddle to release oils. Strain. To mixture add lime zest, juice, and calcium lactate, whisk well until all calcium lactate has dissolved. Let sit for a few minutes.
7.) Using a rounded tablespoon measuring spoon, scoop full with cocktail mixture. Submerge into bath, when spoon is fully submerge flip over and gently shake mixture out. Ball should release and drop to the bottom of bowl. Leave for 1 minute. Remove from bath with slotted spoon. Place in clean water bath to rinse. Remove to spoon. Garnish with flaky sea salt and lime rind. Serve.
8.) Can be made only 20 minutes before, center will solidify the longer it sits.

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