Rum Caviar
50g of rum
50g of distilled water
300mg sodium alginate (0.3%)
Calcium Ion Bath
500g water
3.25g calcium gluconate (0.65%)
Strawberry ‘Ravioli’
180g strawberry puree
1.0g sodium alginate (0.55%)
Lime Foam
Juice of three limes
3 Egg whites
The Daiquiri is one of the truly classic cocktails in mixology. Unfortunately, the variant of the cocktail that is now commonly seen is distinctly different than the original beverage. Currently, if one orders a “daiquiri,” they will often get a frozen strawberry slushie with a little rum added. The original cocktail is a very strong mixture composed primarily of rum and a small amount of lime juice. In fact, the only thing in common between these two cocktails is the use of rum as the alcoholic component. As an aside, if one wants a traditional daiquiri in a typical bar, ordering rum with a splash of lime will usually work. For the modernist take, we’re combining the newage strawberry and traditional lime versions of the drink.
The modernist take on this classic cocktail takes inspiration from the ocean-going origins by first presenting the rum in a form reminiscent of fish roe, created using a compound extracted from the cell walls of certain algaes. It functions similarly to gelatin, but while gelatin gels after a temperature reduction, alginate gels in reaction to the presence of calcium ions. Therefore, to make the caviar, the alginate is hydrated into the rum and dripped into a solution containing a high concentration of calcium ions. This results in the outer layer of the droplet gelling while the core stays fluid. However, alginate has trouble hydrating properly in a solution with a high alcohol content. Therefore the alginate is initially hydrated into the water using a blender, with the rum added afterwards and blended again. The caviar is prepared by first hydrating the sodium alginate in the water using a blender. Due to the calcium ion sensitivity of alginate, using distilled water hydration is recommended, especially since Waterloo tap water contains an unusually high concentration of calcium ions.
The strawberries are presented similarly, but using a larger droplet size than the rum caviar. The alginate percentage is higher in the strawberries due to experimental difficulties with gelling. It is theorized that the particulates in the puree inhibits the formation of a stable gel. Agar clarification of the strawberry juice would likely allow the strawberry juice to gel at more normal concentration of 0.3%.
Foaming was done in the Aberdeen Hi-flier, but to briefly recap, the egg whites are mixed with the liquid and whipped forming a stable foam, which is then skimmed off. The foam is then plated with the other ingredients. The resulting drinking experience is quite fascinating as the alginate balls burst in the mouth releasing their flavourful juices as the foam decomposes into a flavourful lime juice, providing a complete daiquiri experience as the disparate parts combine to create a tasty whole.
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