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.
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.
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.
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.
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:
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