Serves 1
Directions
- 1Combine sodium alginate, sugar, and distilled water in a large airtight bowl using an immersion blender.
- 2Let the sodium alginate bath sit for 1-24 hours to allow bubbles to dissipate.
- 3Create a cocktail with 200g of liquid (with or without alcohol) and blend in the calcium lactate.
- 4Freeze the cocktail in ice cube trays.
- 5Warm the sodium alginate bath to about 120 degrees F and prepare two bowls with cold water.
- 6Drop 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.
- 7Pick 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.
- 8Rinse thoroughly by stirring the water, then repeat the process with the second bath.
- 9Serve or store in a mason jar filled with a holding liquid made up of the cocktail (minus the calcium).
Ingredients
- 60 g Vodka
- 140 g Red Bull
- 6 g Calcium Lactate Gluconate
- 5 g Sodium Alginate
- 1 L Distilled Water
- 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.
- Double rinse the pods in cold water baths.
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