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Recipe: Chef Eddie's holiday cocktails

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Chef Eddie Chien of Delmonico Kitchen & Bar

Recipe for  holiday cocktails

 

  1. 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.

 

  1. 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)

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