Chef Eddie Chien of Delmonico Kitchen & Bar
Recipe for holiday cocktails
- Chocolate Raspberry Bubble Shot
500 ml Stoli Chocolat Razberi Vodka
250 ml chocolate liquor
250 ml water
4 gram sodium alginate *
1 Liter water
10 gram Calcium lactate *
Combine vodka, liquor, set aside
Blend 250 ml water with alginate till smooth (@1minute)
Add liquor mix to alginate and continue to blend for 1 minute
Set aside for 2 hour to allow air bubbles to escape
Combine 1 liter water with calcium powder and stir till dissolve.
Carefully spoon liquor mixture into calcium bath and allow to sit for 20 seconds – 1 minute. Carefully lift out bubble from the calcium bath and set to rest in another bowl of clean water.
To serve
In a flute or shot glass, pour 1 oz sprite or club soda with a splash of vodka and slowly slide in bubble with a spoon.
- Pina Colada Cone
3 oz coconut milk
6 oz pineapple juice
3 oz Cruzan rum
1 siphone cartridge
Place all liquid in to siphon container and charge with 1 nitro-oxide while shaking
allow to chill for 10 minutes before serving
To serve: fill ice cream cones with cocktail and top with garnish of your choice (ie: coconut flake, dried pineapple etc)
