Capture the effervescence of sparkling wine in this unique take on the French 75. Half cocktail, half fluid gel – time slows and lingers for this carbonated creation.
Active Time: 15 Minutes
Total Time: ~ 9 Hours 45 Minutes
7 Four Ounce Cocktails
Heat an immersion circulator to 170°F
Dry mix the sugar and gellan gum F.
In a bender on medium speed blend together gin, lemon juice, water, and sodium citrate.
Once blended add on the sugar and gellan gum F.
Be sure to blend these very well to keep the drink clear.
Place the mixture into a whipping siphon, before gently pouring in your sparkling wine.
Place the top on the whipping siphon and tightly seal.
Shake the siphon well to mix the two liquids.
Place the whipping siphon in the immersion circulator and cook for 1 hour 30 minutes.
Remove the siphon from the immersion circulator and place in an ice bath for 15 minutes.
Once cooled release 3 seconds of pressure from the siphon before charging with 1 CO2 charge.
Move the whipping siphon to the refrigerator for 8 hour to fully set.
Once the mixture is cool and set, give the container a few shakes before opening it.
Pour the drink into a flute, garnish with a swath of lemon, a spoonful of black currant flavor pearls, and serve.
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Comments (3)
April 10, 2019 11:02 pm
im curious as to why the gellan gum is being used in this application
April 11, 2019 9:29 am
Hi Kyle, The Gellan gum is used to add a suspension element to the drink, The carbonation becomes suspended in the drink as well the spheres if you add them as garnish.
April 14, 2019 9:40 am
[…] liquid that has the ability to suspend small items within the drink. Take for instance our French 75 recipe that can suspend not only black currant spheres but the carbonation itself! I like to refer […]