From Seaweed to Caviar Beads
Basic Spherification is a Molecular Mixology technique that lets you create caviar like beads that will burst in your mouth releasing their flavors. These beads are a favorite in both molecular gastronomy and mixology. Using this technique, you can create caviar using virtually any liquid, from Olive Oil to Cointreau.
This technique is quite easy to remember and perform. It involves 2 additives:
Sodium Alginate
Calcium Lactate
It involves dripping the Caviar Solution - made by combining the desired liquid blended with sodium alginate powder - into a calcium bath(a simple stir of Calcium Lactate and Distilled water) using a pipette. The contact between the droplets and the bath creates the thin gel membrane that forms the bead’s wall. It might sound a little complicated but the process is actually quite straightforward.
Sodium alginate is derived from the cell walls of brown algae or seaweed. This means that any of its products can be considered vegan and vegetarian.
I will be sharing more recipes and posts about how you can incorporate this awesome molecular mixology technique into your cocktails.
Remember, Drinking is always fun when it’s done responsibly.
Cheers,
Jer