Balsamic Strawberry Mojito – Edible Cocktail
Balsamic strawberry Mojito is more like dessert than a cocktail, the same ingredients can be used to create the liquid version of it.
molecular mixology
Turkish Delight – For Grownups
Turkish Delight is an edible-solid cocktail for adults and kids that contains some booze. When I was growing up, TuDelightelight, or Lokum (локум), as it is known in other parts of the world, was one of my favourite treats. This dessert has no
Playboy Cocktail – with Edible Gold
On June 10-11, 2010, Playboy magazine celebrated its 50th anniversary; selected cities and venues worldwide were chosen to host parties to commemorate the world-famous Playboy Clubs. The Playboy cocktail below was served at the pre-dinner reception party in Niagara Falls, Ontario; a combination
Short Island Iced Tea
Short Island Iced Tea begins as L.I.T. To finish the drink, I used Masala tea foam instead of Coke. The strength of the base alcohol helps carry out all the flavours of the tea and turns the drink into a completely different one.
Foam Recipes and More
Foam Recipes and More is a collection of ideas and experiments I did upon request from a large party to make some drinks with blue and red foams for their upcoming event. The foam recipes I have in this post are just a
Delicious Tomato Water Shot
I have to admit that the tomato water shot was probably the last thing on my mind to have as a shot. Generally, I prefer sipping my drink, enjoying the taste and the aroma, and slowing down the time. I’m not a big
Lychee Yuzu
Lychee Yuzu cocktail starts as vodka sour. For that matter, you can use any other sour, such as rum or brandy, and it ends up with a combination of delicious tropical flavours and a slightly spicy aftertaste of pink peppercorn. It combines lemongrass
Lychee Pink Peppercorn
Lychee pink peppercorn drink can be made in two ways: served on a spoon, as a jello shot, or as a regular drink. I will post the recipe for the drink first, as it is easier and faster to make. 1 1/2 oz
Gelatin
Around 2007, I came across a great blog about molecular gastronomy, Khymos.org. One of the topics at that time was how much gelatin we should use with alcohol to achieve the desired gelling effect. This made it easier for me to find the
BTR – Edible shot
Edible cocktails are usually made with hydrocolloids, transforming them from a liquid state into a jellified form. The other name for them that people are more familiar with is Jello Shots. BTR edible shot combines three different shots: B-52, Tequila Sunrise, and Rum&Coke.
Bloody Mary – Caviar
Bloody Mary-Caviar is a take on probably the world’s most well-known classic cocktail, the Bloody Mary. The original drink’s greatness and versatility lie in its simplicity: vodka, spices, and tomato juice. These three ingredients allow for a myriad of substitutions. The original recipe
Breakfast for Champions
Breakfast for Champions is not your traditional breakfast; before I say anything else, it is not for kids. It is more of an attempt at bringing back childhood memories, like vacations, no worries, and good times. Having cereal, milk, and some berries in
Bellini With Peach Caviar
Bellini with peach caviar is a variation of one of the most well-known champagne cocktails, which is a delicious and refreshing drink, especially if made with fresh peach puree. I’ve seen it made with peach nectar or peach schnapps, but they are all
X-Rated Skyy
X-Rated Skyy combines two very different styles of drink making: tiki and molecular mixology. It is made with Skyy vodka, X-Rated Fusion liqueur, and lychee, topped with pineapple-mango foam, and served with Campari pearls on the side. The recipe involves making foam and
X-Rated Cotton Candy
X-Rated cotton candy is an easily drinkable, fruity, little bit on the sweet side, Tiki style of drink. This cocktail is all about the presentation; it must be done before you make it for the person. It will still taste good if served
Lemon Roar 2
The recipe for Lemon Roar 2 or Fig Infused Bourbon, caviar, and Nutella powder is a variation of the drink I submitted for the Bols cocktail competition a few years ago. The main difference is that I used molecular mixology techniques to create
Lemon Roar
I created the Lemon Roar recipe a few years ago for a cocktail competition organized by Bols Liqueurs company in Toronto, and I had to use one of their products in the recipe. I created this drink to appreciate the Bols Company’s longtime
Suspending Ingredients in Drinks
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