Textures, Densities & Sensations 72 p The Liquid Chef • Junior Merino Country • USA 72 Textures, Densities & Sensations INGREDIENTS: 3 Ginger Julep: 20 ml · ⁄4 oz The Liquid Chef Hibiscus Syrup 2 dashes of Peach 180 ml · 6 oz filtered water (bottle) 3 Bitters 20 ml · ⁄4 oz Domaine de Canton 1 6 mint leaves 15 ml · ⁄ 2 oz Chambord S 1 15 ml · ⁄ 2 oz simple syrup 2 tsp. granulated soy lecithin 1 1 128 ⁄6 lime ⁄4 tsp. stabilizer 3 20 ml · ⁄4 oz Domaine de Canton 1 45 ml · 1 ⁄ 2 oz Woodford Reserve PREPARATION: Aloe-Rose: 1. Ginger Julep: With a muddler, gently press the 3 Organic Red Rose piece of lime and mint to release the oil from the Petals skin of the lime and from the mint leaves. Add all the 1 15 ml · ⁄ 2 oz The Liquid Chef other ingredients in a mixing glass, add ice, shake Rose Syrup and double strain with a Hawthorn strainer and a 3 20 ml · ⁄4 oz lime juice bar chinois sieve into a special cocktail glass. 1 45 ml · 1 ⁄ 2 oz aloe juice (drink) 2. Put all the ingredients in a blender, 3 Aloe-Rose: 20 ml · ⁄4 oz Chambord add 1–1½ cups of ice and blend. With a bar spoon, 1 45 ml · 1 ⁄ 2 oz Herradura Tequila gently spoon a layer of the blended mixture onto the Blanco ginger julep in the base of the glass. Pastis Espuma: 3. Pastis Espuma: Put all the ingredients in a 60 ml · 2 oz pineapple juice container and blend with an immersion blender until 180 ml · 6 oz cantaloupe juice mixture is liquefied and well-integrated. 1 45 ml · 1 ⁄ 2 oz lime juice 4. Pass through iSi Funnel & Sieve directly into 1 45 ml · 1 ⁄ 2 oz The Liquid Chef the 0.5 L ⁄ 1 US Pint iSi Whipper. Screw on 2 iSi Cream Lemon Grass-Aloe Chargers and shake vigorously after each. Dispense Syrup a layer of the Pastis Espuma directly on top of the 30 ml · 1 oz Pastis aloe-rose mixture in the glass. 2 tsp. granulated soy lecithin 5. Hibiscus-Salt Air Bubbles: Put all ingredients 1 ⁄ 2 tsp. stabilizer in a container and blend with an immersion-blender 1 15 g · ⁄ 2 oz Xanthan gum until the mixture is well-integrated. Foam by lifting the immersion blender until half of the blade is out Hibiscus-Salt Air of the liquid — this will create a layer of stable foam Bubbles: on the surface of the liquid. Use a bar 2 tsp. The Liquid Chef spoon to place the bubbles on top of the Hibiscus-Rose Salt layer of espuma and serve. 90 ml · 3 oz lime juice.