The purpose of suspending ingredients in cocktails is to create a drink in which some finely cut fruits look suspended and do not touch the bottom or the side of the glass. The texture is more like a thick liquid and is usually done using gelatin or agar. The most famous drink is probably the White Sangria, which has suspended fruits and herbs and was made by chef Ferran Adrià.
Sometimes, the suspension effect might not work, and the reason for that is usually the amount or the type of gelatin and agar used.
The recipe I made is Lychee-based with suspended blueberries; you must work with clear liquids to achieve the more visible suspended effect.
Suspended Blueberry Lychee Martini
Suspended Blueberries in Lychee Martini
Ingredients
- 3 oz Vodka
- 6 oz lychee juice
- 1/2 oz fresh lemon juice
- 0.28% of the liquid volume - Xanthan gum
Instructions
Put the mixture in a bowl with Xanthan. Blend with an immersion blender. Strain it to remove the air trapped or leave it in the fridge for one hour. Less air will create a more transparent appearance. Pour into a chilled Martini or old-fashioned glass. Drop the berries and move them slowly around.
Notes
Xanthan gum mixture becomes firmer in the fridge; the texture changes to a more fluid gel once stirred. The fluidity of the gel depends on the amount of Xanthan gum being used.
Nutrition Information:
Yield:
1Serving Size:
1Amount Per Serving: Calories: 323Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 6mgCarbohydrates: 33gFiber: 1gSugar: 24gProtein: 1g
This data was provided and calculated by Nutritionix.
