Spherificator IMP-SPH - Alcohol-Based Caviar; Whiskey Pearls

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12 SPHERIFICATOR RECIPES

Alcohol-based Caviar

Let your imagination run wild! How about a “dry” martini with

gin or vodka pearls, or Malibu pearls in a piña colada?

Whiskey Pearls

Whiskey pearls in a whiskey sour, anyone?

INGREDIENTS

½ cup (125mL) water

½ tsp (3g) sodium citrate

½ tsp (2g) sodium alginate

½ cup (125mL) alcohol product

(Vodka, Kahlua, Malibu,

Rum, etc).

 tsp (4.5g) calcium chloride

 cups (500mL) water –

separate bowl

INGREDIENTS

½ cup (125mL) water

¼ tsp (1g) sodium citrate

 tsp (3g) sodium alginate

¾ cups (200mL) whiskey

 tsp (4.5g) calcium chloride

 cups (500mL) water –

separate bowl

. Place water and sodium citrate in a blender and blend for

30 seconds.

. With the blades on low speed, sprinkle sodium alginate

onto the liquid. Mix until the powder is absorbed by the liquid

(or use an immersion blender to mix the alginate into the

water).

. Slowly add the alcohol while continuing to mix.

. Let rest 30-45 minutes to allow all the air to escape.

. Strain the alcohol mixture through a small strainer.

Pour into Sphericator.

. Dissolve the calcium chloride in water by mixing with

a spoon for 30 seconds.

. Press the button on the Sphericator and drop the alcohol

solution into the calcium bath and leave sit for 1 minute.

. Collect the pearls in a strainer, rinse under running water,

drain and serve!

. Place water and sodium citrate in a blender and blend for

30 seconds.

. With the blades on low speed, sprinkle sodium alginate onto

the liquid. Mix until the powder is absorbed by the liquid

(or use an immersion blender to mix the alginate into

the water).

. Add whiskey and mix thoroughly.