Cocktail Pods (Reverse Spherification)

The internet has a strange fascination with consuming things in "pod" form, fortunately the tide has turned from laundry detergent to cocktails. Here I discuss the science behind reverse spherification, the technique used to create these fun cocktail pods that everyone is talking about.

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EQUIPMENT

1. Spherification spoon

2. Sodium Alginate

3. Calcium Lactate Gluconate

4. Xanthan Gum

5. Ice cube trays

6. Immersion blender

7. Digital scale

8. Kitchen thermometer

9. Pyrex bowls

10. Cocktail set (includes Boston shaker, jigger, bar spoon, hawthorne strainer, fine mesh strainer, julep strainer, muddler, cocktail picks)

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Reverse Spherification Process

• 5g sodium alginate

• 1L distilled water

• Frozen cocktail with calcium lactate gluconate (recipes below)

1. Using an immersion blender, combine sodium alginate and distilled water in a large bowl

2. Let sit for 24 hours to allow bubbles to dissipate

3. Create a cocktail and blend in the calcium lactate gluconate

4. Freeze cocktail in the ice cube trays

5. Warm the sodium alginate bath to about 125 degrees F and prepare two bowls with cold water

6. Drop one frozen cocktail pod into the sodium alginate bath and gently stir the water with a spoon (be careful not to touch pod with the spoon until the membrane has formed)

7. Pick up the pod with a spherification spoon, wipe the bottom of the spoon with a paper towel, and transfer to the first cold water bath

8. Rinse thoroughly by stirring the water, repeat the process with the second bath

9. Serve or store in a mason jar filled with a holding liquid made up of the cocktail (minus the calcium)

10. Enjoy!

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Maple Old Fashioned

Makes about 5 pods

• 2oz (60ml) rye whiskey

• .25oz (7ml) maple syrup

• 3-4 dashes angostura bitters

• 1oz (30ml) water

• 1.8g calcium lactate gluconate (2% of cocktail by weight)

1. Add all ingredients to a small bowl

2. Blend with an immersion blender (or regular blender)

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Boulevardier

Makes about 5-6 pods

• 1oz (30ml) rye whiskey

• 1oz (30ml) Campari

• 1oz (30ml) sweet vermouth

• 1oz (30ml) water

• 2.2g calcium lactate gluconate (2% of cocktail by weight)

1. Add all ingredients to a small bowl

2. Blend with an immersion blender (or regular blender)

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Whiskey Sour

Makes about 7-8 pods

• 2oz (60ml) rye whiskey

• .75oz (22ml) strained lemon juice

• .75oz (22ml) simple syrup

• 1.75oz (53ml) water

• 3g calcium lactate gluconate (2% of cocktail by weight)

• .5g xanthan gum (.3% of cocktail by weight)

1. Add all ingredients to a small bowl

2. Blend with an immersion blender (or regular blender)