Molecular mixology: Jellied G&T

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.

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Jellied gin and tonic, by Eben Freeman
1 frozen lime
2 oz. simple syrup
1 1⁄4 tsp. citric acid
1⁄4 tsp. bicarbonate of soda
1⁄4 tsp. confectioner’s sugar
1 1⁄2 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 1⁄2-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.

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Filed under: fun with food, hydrocolloids, molecular gastronomy, recipe

Comments

  1. john Says:

    Did Eben share the recipe with you?

  2. Martin Says:

    Check the first link in the post (to Wired’s feature on “Better drinking through chemistry”)- there you’ll find this recipe and others.

  3. Kaobanga.com » Blog Archive » Molekulinė gastronomija Says:

    […] Būtent minčių apie savo ateities amplua vedamas atradau tokią sąvoką kaip molekulinė gastronomija (via Verslo klasė). Pasirodo, pasaulyje yra  šefų, kurie naudoja cheminės analizės metodus (e.g. maisto skaidymas į baltymus, skaidules, peptidus, enzimas ir dar velnias žino kokius junginius) tam, kad surastų naujas skonio, tekstūros, išvaizdos kombinacijas.  Patiekalai, kurie gimsta tokių eksperimentų metu puikiai tiktų į mūsų ankstesnį straipsnį apie ateities vizijas. Pavyzdžiui, sraigių košė, miško grybų cappuccino su grybų biscotti, ananasų ir imbiero kebabai, skystas mango ravioli su kokoso puta ir apskrudintais ryžiais, rūkyto kumpio ir kiaušinio skonio ledai, Gin & Tonic želė, avietinis kokainas. Jau susigundėte? Na, žmonių dalinančių patarimus apie tai, kaip tapti profesionaliu molekuliniu virėju, tikrai netrūksta. Todėl dabar belieka sutaisyti lempą virtuvėje, nusipirkti juodą prijuostę ir imtis eksperimentų :) Juodi ikrai, baltas šokoladas (via Hungry in Hogtown) . […]

  4. blog.khymos.org Says:

    […] For reference, you might want to compare this recipe with Eben Freeman’s Jellied G&T. […]

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    […] Jellied Gin and Tonic Martini Sorbet Champagne Lava Lamp Rubicon (This one involves setting the drink on fire.) […]

  6. Tech rundown: The magic of everyday chemicals | Kayahara Says:

    […] your mouth, voilà! 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 […]