Bubble Bath

This gin-based cocktail features a touch of raspberry Chambord and Aperol, but it’s the reaction between the soy lecithin and the dry ice which creates its bubbly finish .

    Ingredients

  • 30ml gin
  • 30ml filtered water
  • 10ml (2 teaspoons) Aperol
  • 10ml (2 teaspoons) Chambord liqueur
  • 15ml (1 tablespoon) L&G
  • 5ml (1 teaspoon) Simple Sugar Syrup
  • 20ml apple juice
  • ½ teaspoon soy lecithin
  • 2–3 pellets of dry ice

    Preparation

  1. Fill a Boston shaker with ice cubes
  2. then add the gin water Aperol Chambord L&G sugar syrup apple juice and soy ecithin .
  3. Shake for 30 seconds .
  4. Wet the coupe or martini glass slightly and add the dry ice pellets .
  5. Do not drink the dry ice .
  6. Use a muddler to compress
  7. the pellets should stick to the bottom of the wet glass .
  8. Strain the cocktail through a fine strainer into the coupe or martini glass .
  9. Bubbles!

Comments