Wired has a feature on “Better drinking through chemistry”. This includes a recipe for Eben Freeman’s jellied gin and tonic. This was made for Herve This’ molecular mixology masterclas held at the Ritz in Paris (hosted by Bols, more links here). I found the picture below a long time ago at Drink boy and though it was really cool, but I didn’t quite figure out how it was done. Until now! Enjoy the picture and the recipe.
Jellied gin and tonic, by Eben Freeman
1 frozen lime
2 oz. simple syrup
1 1â„4 tsp. citric acid
1â„4 tsp. bicarbonate of soda
1â„4 tsp. confectioner’s sugar
1 1â„2 sheets of sheet gelatin
1 oz. gin
2 oz. tonic water
Freeze lime and cut into chips with deli slicer. Coat slices in simple syrup and 1 tsp. citric acid; bake at 150 degrees until crisp. Mix bicarbonate of soda, sugar, and remaining citric acid. Soften sheet gelatin in cold water for two minutes. Warm gin and add gelatin. Pour into a shallow baking pan lined with plastic wrap, add tonic, and refrigerate for two hours. Cut into 1â„2-inch cubes. Put cube onto lime chip, sprinkle on sugar-soda-acid mixture (the acid combines with the baking soda for a carbonated feeling on the tongue), and serve.
Did Eben share the recipe with you?
Check the first link in the post (to Wired’s feature on “Better drinking through chemistry”)- there you’ll find this recipe and others.
[…] BÅ«tent minÄių apie savo ateities amplua vedamas atradau tokiÄ… sÄ…vokÄ… kaip molekulinÄ— gastronomija (via Verslo klasÄ—). Pasirodo, pasaulyje yra Å¡efų, kurie naudoja cheminÄ—s analizÄ—s metodus (e.g. maisto skaidymas į baltymus, skaidules, peptidus, enzimas ir dar velnias žino kokius junginius) tam, kad surastų naujas skonio, tekstÅ«ros, iÅ¡vaizdos kombinacijas. Patiekalai, kurie gimsta tokių eksperimentų metu puikiai tiktų į mÅ«sų ankstesnį straipsnį apie ateities vizijas. Pavyzdžiui, sraigių koÅ¡Ä—, miÅ¡ko grybų cappuccino su grybų biscotti, ananasų ir imbiero kebabai, skystas mango ravioli su kokoso puta ir apskrudintais ryžiais, rÅ«kyto kumpio ir kiauÅ¡inio skonio ledai, Gin & Tonic želÄ—, avietinis kokainas. Jau susigundÄ—te? Na, žmonių dalinanÄių patarimus apie tai, kaip tapti profesionaliu molekuliniu virÄ—ju, tikrai netrÅ«ksta. TodÄ—l dabar belieka sutaisyti lempÄ… virtuvÄ—je, nusipirkti juodÄ… prijuostÄ™ ir imtis eksperimentų 🙂 Juodi ikrai, baltas Å¡okoladas (via Hungry in Hogtown) . […]
[…] For reference, you might want to compare this recipe with Eben Freeman’s Jellied G&T. […]
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[…] your mouth, voilí ! Instant bubbles. It’s a fun trick that mixologist Eben Freeman uses in his “Jellied Gin and Tonic”. Incidentally, it’s also the underlying chemistry of baking powder: a powdered acid and […]