A classic gin and tonic becomes a signature menu item with the unexpected flavor, color, and texture of a black-pepper-infused beet espuma. The finishing heat of the black pepper balances against the sweet earthiness of beets, complimenting the rosemary and juniper notes of the gin as well. This dynamic cocktail changes with every sip, as the espuma slowly infuses with the gin & tonic base, making each sip a new experience.
A classic gin and tonic becomes a signature menu item with the unexpected flavor, color, and texture of a black-pepper-infused beet espuma. The finishing heat of the black pepper balances against the sweet earthiness of beets, complimenting the rosemary and juniper notes of the gin as well. This dynamic cocktail changes with every sip, as the espuma slowly infuses with the gin & tonic base, making each sip a new experience.
Instructions
For the Beet and Black Pepper Espuma
- Keep beet juice aside in one container.
- Make Simple syrup: equal parts sugar and water, heated and reduced to 75 % dilution.
- Add all whole black pepper, fresh rosemary, fresh tarragon into simple syrup — about 1/4 cup black pepper added.
- Stir for 3-4 minutes to allow spices and herbs to add flavor to syrup.
- Now you have beet juice and simple syrup separately— weigh by grams so you know how much gelatin to use -- For every 750 grams, use two sheets of gelatin.
- Mix together 1/3 of the simple syrup and 1/3 of the beet juice with gelatin to bloom.
- Add remaining simple syrup and beet juice.
- Chill espuma mixture for at least three hours.
For Main Recipe
- Add gin and tonic syrup to mixer cup. Add ice.
- Put on the top, hard shake.
- Strain into serving glass.
- Add soda water, leaving space for espuma.
- Load beet espuma liquid into iSi canister; do NOT overfill, but instead fill halfway.
- Charge espuma liquid with nitrogen.
- Dispense espuma on top of cocktail.
- Garnish with a sprinkle of cracked black pepper and a sprig of tarragon to reinforce flavors in the cocktail.
