Molecular mixology has been an exciting part of the cocktail scene for quite some time, attracting flocks of bar-goers wanting to enjoy something delicious, boozy, and original. The trend has been slow in making the transition into people’s homes, largely because molecular mixology seems to be an intensive process that requires special expertise. Although bartenders and mixologists do a great job of serving unique and yummy cocktails, molecular mixology is not too difficult or expensive to bring into your home.
The truth is that you can take your cocktail skills to the next level and impress friends with molecular mixology cocktails from the comfort of your home. Get started with this molecular mixology version of the Bramble cocktail.
The Soho Bramble
Ingredients for Float:
6 oz. blackberry liqueur
7 grams (1 packet) unflavored gelatin (Knox gelatin is preferred, as it is very light white when set)
3 oz. (1 packet) grape-flavored Jell-O gelatin
1 cup hot water
Ingredients for Gin Sour:
1 cup gin, preferably lemon infused (can substitute vodka if you prefer)
⅔ cup lemon juice (you can squeeze it fresh from lemons and keep the hulls when done to infuse your own gin or vodka instead of buying lemon-flavored spirits)
½ cup sugar
28 grams (4 packets) unflavored gelatin
1 cup hot water
Blackberries for garnish
Directions for Float:
1.In a small bowl, combine the unflavored gelatin with the grape Jell-O and add hot water. Stir until the gelatins are completely dissolved, which will be approximately five to seven minutes.
2.Let the mixture sit for five minutes and then stir in the blackberry liqueur.
3.In a small, nonreactive baking dish, pour in a couple small drops of cooking oil. Grapeseed works well and can help enhance the cocktail’s flavor. Use a paper towel to spread the oil all over the pan so that it is coated in a very thin layer.
4.Pour the mixture into the dish and put it into the fridge to chill for at least two hours, or up to overnight. Make sure the mixture is smooth and level.
Directions for Gin Sour:
1.When the float layer is firm, after about two hours, “bloom” the gelatin. To bloom gelatin means to soften it. Click here to read more about blooming gelatin.
2.Once the gelatin is fully dissolved, add the sugar and stir until that is dissolved, as well.
3.Add the gin/lemon mixture to the gelatin mixture and stir well.
4.Pour the lemon mix onto the float layer and stick back into the refrigerator, making sure it is smooth and level. Chill in the fridge overnight.
5.When you are ready to serve this molecular cocktail, cut the gelatin into squares or cut out shapes using a cookie cutter. Use a cake spatula to carefully remove “slices.”
6.Garnish with a blackberry and a thin wedge of lemon. (Bonus points if it is candied lemons!)