How do I make a molecular gastronomy whiskey sour?

Elevate your cocktail game with our Molecular Gastronomy Whiskey Sour recipe! A twist of science and whiskey's classic charm.

You'll need

Items needed to answer the question, How do I make a Molecular Gastronomy Whiskey Sour. Items include: Water Sodium Alginate Whiskey Lemon Juice Simple Syrup Soy Lecithin

Water 500ml
Sodium Alginate 10g
Whiskey 100ml
Lemon Juice 200ml
Simple Syrup 150ml
Soy Lecithin 5g

Take note
Please exercise caution when handling potentially dangerous materials during the molecular gastronomy process. Also, be aware that this recipe requires some specialized equipment and ingredients that may not be readily available in your average kitchen.

1

Prepare the Spherification Mixture

In a mixing bowl, combine 500ml of water and 10g of sodium alginate. Mix gently until the sodium alginate is dissolved. Set the mixture aside to rest for 30 minutes.

2

Create the Whiskey Spheres

Pour 100ml of your favorite whiskey into a smaller bowl. Using a syringe, extract small droplets of the spherification mixture and carefully drop them into the whiskey. The spherification process will create small flavorful spheres in the whiskey. Repeat this step until you have enough whiskey spheres.

3

Prepare the Sour Mix Foam

In a separate bowl, combine 200ml of lemon juice, 150ml of simple syrup, and 5g of soy lecithin. Use an immersion blender to blend the mixture until it becomes foamy. Set it aside for now.

4

Assemble the Whiskey Sour

Take a martini glass and carefully pour in the whiskey spheres. Then, gently layer the sour mix foam on top of the spheres. Be amazed as the foam cascades down and envelops the whiskey spheres, creating a unique molecular gastronomy experience.

5

Garnish and Enjoy!

To add an extra touch of elegance, garnish your Molecular Gastronomy Whiskey Sour with a twist of lemon zest or a maraschino cherry. Now, sit back, sip leisurely, and appreciate the marriage of science and an old-fashioned whiskey sour.