Celestial Sphere

Name: Celestial Sphere
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: 1 part premium coconut rum; 1 part pineapple juice; 1/2 part lime juice; 1/4 part orgeat syrup; 1/4 part triple sec; 1 hibiscus tea bag; 1/2 mango; 1/2 tablespoon sugar; null sodium alginate; null calcium lactate; null lecithin powder

Molecular gastronomy cocktail with tropical flavors

AI Cocktail Info

Serving : 1 cocktail

ABV

15%*

Calories

250*

Net Carbs

28g*

Ingredients:

AI Request:A cocktail recipes that uses an advanced mixology technique

*Estimated by AI - may vary

Instructions

Description: The Celestial Sphere is a mesmerizing cocktail that combines the art of molecular gastronomy with the vibrant flavors of tropical fruits. This cocktail uses a spherification technique to encapsulate a rich coconut rum center, creating an explosion of flavor as it bursts on the palate. It's complemented by a delicate hibiscus and mango foam, adding a light and fragrant touch. This cocktail is designed to both surprise and delight, creating a celestial experience in every sip. Ingredients: - 1 part premium coconut rum (for spherification) - 1 part pineapple juice - 1/2 part lime juice - 1/4 part orgeat syrup - 1/4 part triple sec - 1 hibiscus tea bag - 1/2 fresh mango, diced - 1/2 tablespoon sugar - Sodium alginate (for spherification) - Calcium lactate (for spherification) - Lecithin powder (for foam) Instructions: 1. Prepare the spherification mixture by dissolving sodium alginate in distilled water and infuse with coconut rum. Allow it to rest until the bubbles dissipate. 2. Prepare a calcium lactate bath according to package instructions. 3. Using a dropper or spoon, create spheres of the coconut rum mixture and drop them into the calcium lactate bath to form the spheres. Let them set for a couple of minutes, then rinse in clean water and set aside. 4. In a shaker, combine pineapple juice, lime juice, orgeat syrup, and triple sec with ice. Shake well and strain into a chilled martini glass. 5. Prepare the hibiscus and mango foam by steeping the hibiscus tea in hot water, let it cool, then blend with the diced mango and sugar. Add lecithin powder and use an immersion blender to create a light foam. 6. Gently place the coconut rum spheres into the center of the drink. 7. Top with the hibiscus and mango foam. 8. Serve immediately and enjoy the symphony of flavors and textures. Glass: Martini Glass

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