Ginger ale:
1 1/2 cup sugar
1 1/2 tbl spoon fresh grated Ginger on a microplane
Juice of one lemon
250 ml of Sazarac Rye
750 ml filtered 190 degree water

Combine all ingredients in metal bowl and stir. Let sit for 2 hours until cool. Strain through cheescloth placed in a funnel.

Pour half the mix into a 1liter soda siphon, screw top on tight and charge with 2 co2 chargers.

Absinthe foam:
2 gelatin sheets 9×2 3/4 inches
1/2 cup 10x confectioners sugar
4oz Absinthe
2oz emulsified egg whites

Chill an empty ISA cream canister.
In a saucepan take 10oz of filtered water and place over low heat.

Bloom the gelatin sheets in ice and h2o for 5 minutes. Add to hot water. Stir.

Add sugar. Stir.

Cool.
Add absinthe, egg whites. Stir.

Strain through a chinois into metal bowl. Chill.

Pour into ISA canister screw top on and charge twice with no2 chargers.

To construct drink:
Place Ginger soda siphon in a warm water bath for 10 minutes.
Spray 2 1/2 oz of ginger mix in a polished martini glass.
Top with a thin covering of absinthe foam. About 1 1/2 ounce.

Yield: 16 drinks.

Cheers!

Neil C. Dundee

This entry was posted on Monday, December 7th, 2009 at 12:21 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.