4Measure out 1 liter of water into a glass container that can be sealed with a lid.
5Measure out 1 liter of water into a glass container that can be sealed with a lid.
6Measure out 1 liter of water into a glass container that can be sealed with a lid.
7Use an immersion blender or regular blender to mix the water with the sodium alginate for 1 to 3 minutes, ensuring all sodium alginate has disintegrated and there are no white chunks.
8Use an immersion blender or regular blender to mix the water with the sodium alginate for 1 to 3 minutes, ensuring all sodium alginate has disintegrated and there are no white chunks.
9Use an immersion blender or regular blender to mix the water with the sodium alginate for 1 to 3 minutes, ensuring all sodium alginate has disintegrated and there are no white chunks.
10Place an airtight lid on the mixture and refrigerate for 30 minutes to 24 hours until the liquid is clear with no bubbles.
11Place an airtight lid on the mixture and refrigerate for 30 minutes to 24 hours until the liquid is clear with no bubbles.
12Place an airtight lid on the mixture and refrigerate for 30 minutes to 24 hours until the liquid is clear with no bubbles.
13Measure out 6 grams of calcium lactate.
14Measure out 6 grams of calcium lactate.
15Measure out 6 grams of calcium lactate.
16Create your desired cocktail for the inside of the pod, totaling 200 grams, ensuring it will freeze.
17Create your desired cocktail for the inside of the pod, totaling 200 grams, ensuring it will freeze.
18Create your desired cocktail for the inside of the pod, totaling 200 grams, ensuring it will freeze.
19For an espresso martini, combine 60 grams of vodka, 60 grams of espresso, 30 grams of simple syrup, 30 grams of Kahlua, and 20 grams of Amaretto.
20For an espresso martini, combine 60 grams of vodka, 60 grams of espresso, 30 grams of simple syrup, 30 grams of Kahlua, and 20 grams of Amaretto.
21For an espresso martini, combine 60 grams of vodka, 60 grams of espresso, 30 grams of simple syrup, 30 grams of Kahlua, and 20 grams of Amaretto.
22Using an immersion blender, slowly add the calcium lactate to the cocktail mixture until completely dissolved.
23Using an immersion blender, slowly add the calcium lactate to the cocktail mixture until completely dissolved.
24Using an immersion blender, slowly add the calcium lactate to the cocktail mixture until completely dissolved.
25Pour the cocktail mixture into silicone ice molds and freeze for at least 12 hours until completely frozen and hardened.
26Pour the cocktail mixture into silicone ice molds and freeze for at least 12 hours until completely frozen and hardened.
27Pour the cocktail mixture into silicone ice molds and freeze for at least 12 hours until completely frozen and hardened.
28Once the sodium alginate liquid is clear with no bubbles, put it in the microwave until it reaches 120 degrees.
29Once the sodium alginate liquid is clear with no bubbles, put it in the microwave until it reaches 120 degrees.
30Once the sodium alginate liquid is clear with no bubbles, put it in the microwave until it reaches 120 degrees.
31Prepare two bowls of cold water to be used as rinse bowls and set them up in a row.
32Prepare two bowls of cold water to be used as rinse bowls and set them up in a row.
33Prepare two bowls of cold water to be used as rinse bowls and set them up in a row.
34Remove the frozen pods from the molds using a teaspoon.
35Remove the frozen pods from the molds using a teaspoon.
36Remove the frozen pods from the molds using a teaspoon.
37Drop the frozen pods into the sodium alginate solution bowl.
38Drop the frozen pods into the sodium alginate solution bowl.
39Drop the frozen pods into the sodium alginate solution bowl.
40Let the pods sit in the sodium alginate solution for 5 minutes.
41Let the pods sit in the sodium alginate solution for 5 minutes.
42Let the pods sit in the sodium alginate solution for 5 minutes.
43Use a slotted spoon to scoop the pods out of the sodium alginate solution and place them into the first cold water bowl.
44Use a slotted spoon to scoop the pods out of the sodium alginate solution and place them into the first cold water bowl.
45Use a slotted spoon to scoop the pods out of the sodium alginate solution and place them into the first cold water bowl.
46Let them rinse for one minute in the first water bowl.
47Let them rinse for one minute in the first water bowl.
48Let them rinse for one minute in the first water bowl.
49Move the pods to the last water bowl.
50Move the pods to the last water bowl.
51Move the pods to the last water bowl.
52The Espressi Teenie Cocktail Pods are now ready to be served.
53The Espressi Teenie Cocktail Pods are now ready to be served.
54The Espressi Teenie Cocktail Pods are now ready to be served.
Ingredients
5 g sodium alginate
5 g sodium alginate
5 g sodium alginate
1 L distilled water
1 L distilled water
1 L distilled water
6 g calcium lactate
6 g calcium lactate
6 g calcium lactate
200 g cocktail
200 g cocktail
200 g cocktail
60 g vodka
60 g vodka
60 g vodka
60 g espresso
60 g espresso
60 g espresso
30 g simple syrup
30 g simple syrup
30 g simple syrup
30 g Kahlua
30 g Kahlua
30 g Kahlua
20 g Amaretto
20 g Amaretto
20 g Amaretto
Equipment
scalesilicone ice moldglass container with a lidimmersion blenderairtight lidmicrowavebowls of cold waterteaspoonslotted spoonserving spoons
Tips
Ensure all sodium alginate has disintegrated, with no little white chunks.
Refrigerate the sodium alginate solution until clear with no bubbles (30 minutes to 24 hours).
When making the cocktail for the pod, ensure it can freeze by not having too high a ratio of hard liquor.
Freeze the cocktail mixture in silicone molds for at least 12 hours until completely frozen and hardened.
Heat the clear sodium alginate solution to 120 degrees.
Use two bowls of cold water for rinsing after the sodium alginate solution.
Dropping the frozen pods into the sodium alginate solution is better than placing them with a spoon.
Let the pods sit in the sodium alginate solution for 5 minutes.
Rinse the pods for one minute in the first water bowl before moving to the second.