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Liquid Nitrogen cocktails

jonny.d.hunter

I have made a few drinks with LNG but haven't found anything that I really like. I was about to make a bourbon cranberry foam by adding gelatin and using an isi then dispensing it into a nitrogen bath. It was okay but I'm curious if other people have ideas or have done things that work.

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matthew.snyder77

Ouch!

Chris_Young_80640

I'll jump in on Grant's rules-of-thumb to bring a little science to the discussion. Liquid nitrogen is cold, really f***ing cold. If you poach something in liquid nitrogen that's dense and has a high conductivity (like ice) and then pop it into you're mouth, you're going to have a really bad experience.

You can poach foams in liquid nitrogen because foams have low conductivity, meaning they're good insulators. So only the outside of the foam freezes in the ten or so seconds it takes to poach the foam. This very cold, but very thin shell shatters in your mouth and quickly thaws.

But alcohol is often the enemy of a stable foam. So above 20% (as Grant points out) the foam begins to quickly die. So if you try to poach an overly boozy foam, you're just poaching a collapsing foam, which is really quite dense and will freeze to your mouth.

jonny.d.hunter

@grant this is awesome. Any pointers on cryo-poaching?

grant

Yes, yes, yes! I love these sort of things. Cocktail things! In regards to cryo-poached cocktails: Rather than a recipe which I can provide later, I will share some guidelines that I have discovered. I have found that the cocktail needs to have less than 20% alcohol. Not super strong. You can go higher but the service time gets real sensitive as it wants to melt quickly.

I will post a some recipes soon. We are about to have 3 cocktail recipes go live that utilize the ISI for infusions and carbonation. We will get some liquid nitrogen stuff up soon.

For now, try making an old school whiskey sour. you might want to make a x4 batch to practicality.

2 oz Whiskey

1oz Freshly squeezed lemon juice

.5 oz maple syrup

2 dash bitters

2 oz water

0.1 oz pectin

0.7 oz gelatin 170

Bring gelatin, pectin, water and maple syrup to boil. Chill to below 100f then blend all.

Cheers,

Grant

Chris_Young_80640

I'll ping @grant, he has a couple of great liquid nitrogen poached cocktails that are based upon Heston Blumenthal's Nitro Poached Green Tea Sour—except with a lot more booze.