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As well known as beans on toast, yet

more similar to beans ‘as’ toast –

molecular gastronomy came, saw, and

conquered both our imagination and our

taste buds. If you’ve not actually had

bacon ice cream or snail porridge, maybe

you’ve at least heard of them, or come

across something similar

www.bluetomato.co.uk 35

High Spirits

These days, the trend has relaxed

somewhat, yet, in its wake we’re left

longing for more...

Step in molecular mixology, the

intoxicating cousin of the gastronomic

variety and the current focus of Smirnoff

Black ambassador Tristan Stephenson,

who has whipped-up the following

cocktail, and is ready to share all with

Blue Tomato.

Tristan Stephenson,

Smirnoff Black ambassador

and expert mixologist

Spring Molecule

Liquid Part

50ml Smirnoff Black50ml strawberry puree25ml lime juice12.5ml gomme5ml balsamic vinegar(Top up with good quality ginger beer)

Caviar (makes enough for 15 drinks)Large handful of basilPinch of salt and sugar25ml Smirnoff Black50ml chilled water4g sodium alginate6g calcium chloride

Tristan’s cocktails areavailable at Smirnoff

Black events. Keep youreyes peeled for

upcoming events onwww.smirnoff.com

Method

Blend the basil with the salt, sugar, vodka andwater. Fine strain then slowly beat the sodiumalginate into the pureed basil. It shouldthicken after around 5 minutes beating, if itdoesn’t, add more water. Chill.

Dissolve the calcium chloride into 500ml water.Using a syringe drip up some of the thick basilpuree, then steadily dispense individual drops ofthe basil into the calcium chloride solution. Tryadjusting height to ensure that you have evenround balls forming. Leave the caviar balls toset for 3-4 minutes.

Add the Smirnoff black, strawberry puree,lime, gomme and balsamic to a cocktailshaker and shake hard with ice. Fine straininto a chilled flute and top up with ginger.

Drain your caviar balls and rinse them wellunder cold water. Add to the drink and serve.

“The Spring Molecule combinesunconventional ingredients into aunique, challenging cocktail. The keyingredients in the liquid part of thedrink complement each other well,but the basil caviar ensures that theexperience evolves in the drinker’smouth, from sweet fruit, to fresh basil,to spicy ginger.”

“Flavour has alwaysbeen a part of whatdrives me. Somebartenders find theterm ‘mixologist’ abit pretentious, Idon’t mind it, butmy favourite is‘liquid chef’!”

“In terms of knowledge required tomake a classic cocktail, you really neednothing more than an understandingand respect for flavour.”