1Combine sodium alginate, sugar, and distilled water in a large airtight bowl using an immersion blender.
2Combine sodium alginate, sugar, and distilled water in a large airtight bowl using an immersion blender.
3Combine sodium alginate, sugar, and distilled water in a large airtight bowl using an immersion blender.
4Let the sodium alginate bath sit for 1-24 hours to allow bubbles to dissipate.
5Let the sodium alginate bath sit for 1-24 hours to allow bubbles to dissipate.
6Let the sodium alginate bath sit for 1-24 hours to allow bubbles to dissipate.
7Create a cocktail with 200g of liquid (with or without alcohol) and blend in the calcium lactate.
8Create a cocktail with 200g of liquid (with or without alcohol) and blend in the calcium lactate.
9Create a cocktail with 200g of liquid (with or without alcohol) and blend in the calcium lactate.
10Freeze the cocktail in ice cube trays.
11Freeze the cocktail in ice cube trays.
12Freeze the cocktail in ice cube trays.
13Warm the sodium alginate bath to about 120 degrees F and prepare two bowls with cold water.
14Warm the sodium alginate bath to about 120 degrees F and prepare two bowls with cold water.
15Warm the sodium alginate bath to about 120 degrees F and prepare two bowls with cold water.
16Drop one frozen cocktail pod into the sodium alginate bath and gently stir the water with a spoon, being careful not to touch the pod with the spoon until the membrane has formed.
17Drop one frozen cocktail pod into the sodium alginate bath and gently stir the water with a spoon, being careful not to touch the pod with the spoon until the membrane has formed.
18Drop one frozen cocktail pod into the sodium alginate bath and gently stir the water with a spoon, being careful not to touch the pod with the spoon until the membrane has formed.
19Pick up the pod with a slated spoon, wipe the bottom of the spoon with a paper towel, and transfer to the first cold water bath.
20Pick up the pod with a slated spoon, wipe the bottom of the spoon with a paper towel, and transfer to the first cold water bath.
21Pick up the pod with a slated spoon, wipe the bottom of the spoon with a paper towel, and transfer to the first cold water bath.
22Rinse thoroughly by stirring the water, then repeat the process with the second bath.
23Rinse thoroughly by stirring the water, then repeat the process with the second bath.
24Rinse thoroughly by stirring the water, then repeat the process with the second bath.
25Serve or store in a mason jar filled with a holding liquid made up of the cocktail (minus the calcium).
26Serve or store in a mason jar filled with a holding liquid made up of the cocktail (minus the calcium).
27Serve or store in a mason jar filled with a holding liquid made up of the cocktail (minus the calcium).
Ingredients
60 g Vodka
60 g Vodka
60 g Vodka
140 g Red Bull
140 g Red Bull
140 g Red Bull
6 g Calcium Lactate Gluconate
6 g Calcium Lactate Gluconate
6 g Calcium Lactate Gluconate
5 g Sodium Alginate
5 g Sodium Alginate
5 g Sodium Alginate
1 L Distilled Water
1 L Distilled Water
1 L Distilled Water
1 /3 cup sugar
1 /3 cup sugar
1 /3 cup sugar
Equipment
immersion blenderlarge airtight bowlice cube traysslated spoonpaper towelmason jar
Tips
You can use Jager instead of vodka for a Jager bomb cocktail pod.
Allow the sodium alginate bath to sit for 1-24 hours to dissipate bubbles.
Do not heat up the vodka when dissolving calcium lactate if using plain calcium lactate.
Gently stir the sodium alginate bath and be careful not to touch the pod with a spoon until the membrane has formed.