Ingredients
- Simple Syrup:
- 240g (1 cup) Sugar
- 9.6g (2 tsp) Sucrose Esters
- 240g (1 cup) Water
- Cocktail:
- 60g (2 oz) White Rum
- 40g (2 Tbsp + 2 tsp or ~1 lime) Lime Juice
- 20g (2 Tbsp) Raspberry Powder
- 20g (1 Tbsp + 1 tsp) Sugar
- 3g (½ tsp) Citric Acid
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Create Foaming Simple Syrup
In a small bowl dry mix the sugar and sucrose esters. Mix the water and sugar mixture together in a small pot and bring it to a simmer. This quickly dissolves the sucrose esters and melts the sugar to create a simple syrup.
Cool this and it will thicken. Before use, stir the syrup well.
Measure out 60g for one cocktail. Reserve the rest for more cocktails.
-
Mix & Chill Cocktail
Measure out the rum, and lime juice into a small bowl. Use a spoon to mix in the sucrose esters syrup. Mix this well.
For the best presentation place this in a bottle to pour it in front of a guest.
Refrigerate this well so it is nice and cold.
-
Create Rim Garnish
In a bowl dry mix the raspberry powder, sugar, and citric acid. Pour this onto a small plate.
Dip the rim of a glass in a small amount of water and then place it in the raspberry powder mixture.
Serve Cocktail
Shake or stir the cocktail once more before pouring into a glass.
Plunk the stone of a magic air maker into the glass and allow it to foam to the rim.
Serve immediately.
1 Comment.
I’m a bit confused.
“Measure out 60g for one cocktail.” That seems like an awful lot of simple syrup. I typically use 3/4 oz. of simple syrup for 2 oz. of rum…
And I’m not sure there is a call-out for the syrup in the recipe:
Cocktail:
60g (2 oz) White Rum
40g (2 Tbsp + 2 tsp or ~1 lime) Lime Juice
The next three are the rim garnish, not the cocktail…
20g (2 Tbsp) Raspberry Powder
20g (1 Tbsp + 1 tsp) Sugar
3g (½ tsp) Citric Acid