All hail the queen of brunch drinks. This remixed recipe is for the discerning cocktail lover who embodies modern stylings with classic sensibilities. Long live the queen!
- 56g (2 oz) of Vodka
- 84g (3 oz) of Tomato Juice
- 15g (1/2 oz) of Clam Juice
- 15g (1/2 oz) Lemon Juice
- 7g (1/4 oz) water
- 2 dashes of Worcestershire Sauce
- 1 large pinch of Salt
- 1 large pinch of Black Pepper
- 1.8g (¾ tsp) Super Agar
- To taste, Hot Sauce Powder
- Crispy Bacon
- Vinegar & Shallot Flavor Pearls (optional)
Whisk together tomato juice, clam juice, lemon juice, water, Worcestershire sauce, salt, and pepper.
Place in a small pot and sprinkle the agar on to the liquid. Whisk in the agar and heat to a boil. Continue whisking until at a full boil. Once the agar boils remove from heat and start to cool.
*If you do not want to use clam juice you can simply substitute it with more tomato juice.
Let the liquid cool to 160F before whisking in the vodka.
This keeps your alcohol content high. Also boiling vodka over an open flame can be very dangerousc
Place the liquid in a small container and cool completely.
To rapidly cool the mixture place it in a metal bowl over an ice bath.
Cut and Blend
After the liquid has gelled, cut the solid gel into small cubes with a rubber spatula.
Place all the cubes into a blender and blend on high until smooth.
Remove from blender with a flexible rubber spatula and place in a squeeze bottle, pastry bag, or a durable zip-top bag.
Cut celery into 2 inch long pieces and fill with fluid gel. If you are using a zip-top bag simply cut one of the bottom corners of the bag and use it as a pastry bag.
Garnish with a small piece of crispy bacon and a light sprinkle of hot sauce powder before serving.