Espressi Teenie Cocktail Pods

Name: Espressi Teenie Cocktail Pods
Cuisine: American
Ingredients: 5 g sodium alginate; 1 L distilled water; 6 g calcium lactate; 200 g cocktail; 60 g vodka; 60 g espresso; 30 g simple syrup; 30 g Kahlua; 20 g Amaretto

Serves 1

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Espressi Teenie Cocktail Pods

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Serves 1

Directions

1Measure 5 grams of sodium alginate.
2Measure out 1 liter of water into a glass container that can be sealed with a lid.
3Use 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.
4Place an airtight lid on the mixture and refrigerate for 30 minutes to 24 hours until the liquid is clear with no bubbles.
5Measure out 6 grams of calcium lactate.
6Create your desired cocktail for the inside of the pod, totaling 200 grams, ensuring it will freeze.
7For 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.
8Using an immersion blender, slowly add the calcium lactate to the cocktail mixture until completely dissolved.
9Pour the cocktail mixture into silicone ice molds and freeze for at least 12 hours until completely frozen and hardened.
10Once the sodium alginate liquid is clear with no bubbles, put it in the microwave until it reaches 120 degrees.
11Prepare two bowls of cold water to be used as rinse bowls and set them up in a row.
12Remove the frozen pods from the molds using a teaspoon.
13Drop the frozen pods into the sodium alginate solution bowl.
14Let the pods sit in the sodium alginate solution for 5 minutes.
15Use a slotted spoon to scoop the pods out of the sodium alginate solution and place them into the first cold water bowl.
16Let them rinse for one minute in the first water bowl.
17Move the pods to the last water bowl.
18The Espressi Teenie Cocktail Pods are now ready to be served.

Ingredients

5 g sodium alginate
1 L distilled water
6 g calcium lactate
200 g cocktail
60 g vodka
60 g espresso
30 g simple syrup
30 g Kahlua
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.

Espressi Teenie Cocktail Pods

Serves 1

instagram.com

Espressi Teenie Cocktail Pods

instagram.com

Serves 1

Directions

1Measure 5 grams of sodium alginate.
2Measure out 1 liter of water into a glass container that can be sealed with a lid.
3Use 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.
4Place an airtight lid on the mixture and refrigerate for 30 minutes to 24 hours until the liquid is clear with no bubbles.
5Measure out 6 grams of calcium lactate.
6Create your desired cocktail for the inside of the pod, totaling 200 grams, ensuring it will freeze.
7For 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.
8Using an immersion blender, slowly add the calcium lactate to the cocktail mixture until completely dissolved.
9Pour the cocktail mixture into silicone ice molds and freeze for at least 12 hours until completely frozen and hardened.
10Once the sodium alginate liquid is clear with no bubbles, put it in the microwave until it reaches 120 degrees.
11Prepare two bowls of cold water to be used as rinse bowls and set them up in a row.
12Remove the frozen pods from the molds using a teaspoon.
13Drop the frozen pods into the sodium alginate solution bowl.
14Let the pods sit in the sodium alginate solution for 5 minutes.
15Use a slotted spoon to scoop the pods out of the sodium alginate solution and place them into the first cold water bowl.
16Let them rinse for one minute in the first water bowl.
17Move the pods to the last water bowl.
18The Espressi Teenie Cocktail Pods are now ready to be served.

Ingredients

5 g sodium alginate
1 L distilled water
6 g calcium lactate
200 g cocktail
60 g vodka
60 g espresso
30 g simple syrup
30 g Kahlua
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.