We took one half of a mango and scooped out the insides -not an easy task by the way- to use as our container. Then, for our cocktail, we created a Guava Daiquiri using guava juice, lime, simple syrup and Appletons Special Jamaican Rum. We then added half of the cocktail to the hollowed fruit container and added the rest to a frothing agent and mixed it with an electric whisk, creating a thick foam. -no jokes gents- When added to the top of the drink, the result was a tangy cocktail which looks and tastes like the tropics.
So we were going to try a Pina Colada but the lack of pinapple juice really stopped us dead in our tracks. Luckily however we had a cunning plan for the coconut we had bought earlier that evening (involving a Sainsburys bag and a hammer) and the Frangelico that was hiding in Dave's bar at home. Dave set to work on the Frangelico and milk froth (and decimating the coconut outside-whilst I made a coconut milk gomme and added rum to it. The result adding both together was interesting and amazing. Our original plan was to, like the mango, serve inide the coconut, but that plan backfired as we...well...let's just say "alas poor coconut, I did know thee." Spotting a shot glass, I made the suggestion we serve it as a small tipple and the result was great. We added chocolate chips to the top to enhance the sweetness of the foam. Of everything, I think it was the best looking of the night.
Round 3: Dave vs Dave
Dave McJ's Molecular Margarita
So McJ's next creation was a spin on a classic, making a regular margarita with a sea salt foam on top. Was a great addition to the cocktail in my view, you really had to tip the glass to get the full effect, otherwise you got a big mouthful of salty foam in your mouth...and yes boys, who wants that eh? However, out of everything we made the other night I think it's the one that could most easily be implemented into a bar, because the foam was easier than the others to make and it lasts for hours.
DaveHowitzer's Molecular Mojito Shot
Finally we had a go at something truely mad. shaking a lot of Sake and the juice of a grapefruit and the peel we created a very tarte concoction we wanted to use in a shot. To counterbalance it, we thought sweet...no, that would be too easy. We went HOT. Using some kind of crazy hot Tobasco sauce (not your regular un of the mill, something super duper hot) we made a chili foam and put it on top of the Sake mix, sprinkling paprika on top. the result, a super hot shot that is completely cooled by the sake once it hits your tongue but gives you a kick in the balls with the bitterness. It's not at all unpleasent though, it's actually something I can see being sold very very often on a Saturday night.
I think all the creations we made could sell in a bar today, and they are all friggin cool to boot. I can't wait for another session. What do you guys think of the molecular cocktails?
-P.S. Thank's to Lauby and Brent for once again honouring CSNS with a place on the Weekly Top X on the House of Paincakes Network, all the creations from this session are dedicated to you boys. Cheers-
Cocktails created by David Howie and David McJannet