Mojito

Ingredients

• 1 1/2 oz (45 ml) white rum
• 1/4 cup (60 ml) club soda
• 12 leaves of fresh mint
• a dash of lime juice
• 2 cups (450 ml) water

Additives

• Calcium salts 1/4 tsp (1.25 ml)
• Sodium alginate 1 sachet

Steps

1. In a mixing glass, put calcium lactate, sugar, lime wedges and mint leaves.
2. Mix and crush using a pestle.
3. Add white rum and soda club. Mix.
4. Put small mint leaves in small round molds.
5. Filter mix and fill up molds with it. Freeze.
6. In a bowl, dissolve the sodium alginate in 2 cups of water with a hand blender or an eggbeater. Set aside 15 min.
7. Unmold the ice pieces in this sodium alginate bath and set aside 3 min.
8. Pick up the ravioles thus formed with a pierced spoon and rinse them in a water bowl.
9. Put each raviole in a tasting spoon.

 

Cuba Libre

Ingredients

• 1 tbsp (15 ml) caster sugar
• 10 oz (300 ml) white rum
• 1¼ + 4 cups (300 ml + 1l) water
• 1 cups (400 ml) coke

Additives

• Calcium salts 1 sachet (5 g)
• Sodium alginate 1 sachet (2 g)
• Xanthan Gum 1 sachet (2 g)

Steps

1. Combine xanthan gum and caster sugar in a bowl.
2. Add 1¼ cup water and white rum. Mix with a hand blender or an eggbeater.
3. Refrigerate 60 min.
4. In a bowl, mix sodium alginate and cola with a hand blender or an egg beater. Set aside 60 min.
2. In another bowl, dissolve the calcium lactate in 4 cups of water, stirring with a spoon.
3. Fill a pipette with the coke syrup mix and dribble syrup into the calcium lactate bath.
4. Pick up the coke caviar with a pierced spoon and dispatch in shooter glasses.
5. Fill shooters with rum mix.