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Insta-Foam Daiquiri

January 19, 2021Cole Whitney
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BeginnerCitric AcidMagic Air MakerRaspberry PowderSucrose Esters

Foam in a moment with a surose esters-infused simple syrup. Create that that instant wow factor by magically bubbling up a delicious daiquiri in its glass and get ready to answer “Wow, how did you do that!”

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

Equipment

  • Magic Air Maker

Timing

Active Time: 10 Minutes

Total Time: 30 Minutes

Yield

1 Cocktail

  • 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.

Summary
recipe image
Recipe Name
Insta-Foam Daiquiri
Author Name
Modernist Pantry
Published On
2021-01-19
Preparation Time
0H10M
Total Time
0H30M

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1 comment

Richard Jensen

January 20, 2021 2:44 pm

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

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