Year of the Snake
Ingredients
- 1 ½ oz. Roku gin
- 2 oz. Lychee soda
- ¼ oz. Kumquat juice
- 1 oz. Midori melon liqueur
- ½ oz. Coconut liqueur
- Edamame foam*
Instructions
- Add all ingredients in the shaker with ice.
- Shake for 10 seconds.
- Strain into highball glass over fresh ice.
- Add edamame foam on top.
- Garnish with dehydrated lime slice.
Notes
*For Edamame foam
1 cup Shelled edamame (cooked)
¼ cup Heavy cream
½ cup Milk
1 tsp. Lemon juice
2 Gelatin sheets
¼ cup Water In a blender or food processor, combine the cooked edamame, heavy cream, water and lemon juice. Blend until the mixture is smooth and creamy. Pour the blended mixture through a fine-mesh strainer or cheesecloth into a bowl to remove any solids to ensure that the foam is smooth and does not clog the siphon. Pour the strained mixture into the cream siphon, making sure not to overfill it (usually filling it about 2/3 full is ideal). Seal the siphon according to the manufacturer's instructions. Load the siphon with a cream charger (N2O) and 2 sheets of gelatin to stabilize. Shake the siphon well to mix the gas with the edamame mixture. The mixologists at Richard Sandoval Hospitality created this recipe.
1 cup Shelled edamame (cooked)
¼ cup Heavy cream
½ cup Milk
1 tsp. Lemon juice
2 Gelatin sheets
¼ cup Water In a blender or food processor, combine the cooked edamame, heavy cream, water and lemon juice. Blend until the mixture is smooth and creamy. Pour the blended mixture through a fine-mesh strainer or cheesecloth into a bowl to remove any solids to ensure that the foam is smooth and does not clog the siphon. Pour the strained mixture into the cream siphon, making sure not to overfill it (usually filling it about 2/3 full is ideal). Seal the siphon according to the manufacturer's instructions. Load the siphon with a cream charger (N2O) and 2 sheets of gelatin to stabilize. Shake the siphon well to mix the gas with the edamame mixture. The mixologists at Richard Sandoval Hospitality created this recipe.