Cocktail Spheres: Spring 2019 Culinary Mechanics (24-358)
For my final project in Culinary Mechanics, I worked in a team of 3 to create a dish using topics and techniques we learned throughout the course. My team and I decided to make an edible cocktail. We used a calcium chloride bath and mixed sodium alginate in the liquor + juice, a process known as reverse spherification, to make the cocktail spheres.
We made basic spheres that pair well with a variety of mixers, such as vodka + cranberry, blue curacao, vodka + lime juice, in order for you to create your own personalized cocktail.
We experimented with bathing times in order to find the perfect balance of a thin enough membrane on the sphere, while ensuring that pop of liquid.