Year Of The Snake Cocktail !
Ingredients:
1.5 oz Roku Gin
2 oz lychee soda
.25 oz kumquat juice
1 oz Midori
.5 oz Coconut Liqueur
Edamame foam (see recipe below)
Garnish: edamame foam & dehydrated lime
Method:
Add all ingredients in the shaker with ice and shake for 10 seconds.
Strain over fresh ice.
Add edamame foam on top.
Garnish slice lime dehydrated & foam
Edamame foam:
Yield: 23 oz (cream siphon 700 ml) / Shelf-life: 1 week
Ingredients:
1 cup shelled edamame (cooked)
1/4 cup heavy cream
1/2 cup regular milk
1 tsp lemon juice
2 gelatin sheets
1/4 cup water
Method:
1. Blend the ingredients: In a blender or food processor, combine the cooked edamame, heavy cream,water, and lemon juice. Blend until the mixture is smooth and creamy. 2. Strain the mixture: Pour the blended mixture through a fine-mesh strainer or cheesecloth into a bowl to remove any solids. This ensures that the foam is smooth and does not clog the siphon. 3. Siphon: Pour the strained mixture into the cream siphon, making sure not to overfill it (usually filling it about 2/3 full is ideal). Seal the siphon according to the manufacturer’s instructions. 4. Load the siphon: Load the siphon with a cream charger (N2O) and 2 sheets of gelatin to stabilize. Shake the siphon well to mix the gas with the edamame mixture.
Courtesy: Casa Chi by Chef Richard Sandoval, Chicago, USA
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