Gastronomixs

Mojito nitro cocktail

A daredevil variation on one of the world's most popular cocktails. Without getting into the discussion of where the original recipe for the Mojito comes form, we opt to prepare the cocktail with Bacardi superior rum. We have adapted the recipe into a basis for a sorbet, but with much less sugar. We then stir in liquid nitrogen to create a sorbet with no discernible crystals. The sensation you feel in your mouth is amazing, and because there are no stabilisers or gelatine added, the sorbet melts instantly in your mouth, reverting to the original cocktail.

Makes 300ml.

Mojito nitro cocktail

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Ingredients

4

 

limes

4

 

limes, juice

100

g

sugar

100

g

water

30

leaves

mint

100

ml

white rum

As needed:

 

mint, for garnish

Preparation method

  • Slice the ends off 4 limes, and then cut off a small coin from the bottom to enable the limes to stand up.
  • With a sharp knife, cut out as much fruit flesh from the limes as possible. Reserve the fruit and juices.
  • Put the four hollowed-out limes in the freezer.
  • Cut the other limes in half and squeeze them.
  • Boil the sugar in the water and set aside to cool.
  • Blanch the mint in boiling water for 5 seconds and then chill immediately over ice water.
  • Finely chop the blanched mint, and purée with the sugar water.
  • Strain completely. You now have a mint syrup.
  • Combine 100ml rum, 50ml lime juice and 150ml mint syrup.
  • Shake in a cocktail shaker and pour into a double-walled bowl.
  • Pour liquid nitrogen into a stainless steel Bravilor thermos bottle. These are bottles that cannot be sealed, so they allow the liquid nitrogen to release its pressure. Never use an ordinary thermos bottle or measuring cup!
  • Slowly pour the liquid nitrogen into the Mojito, whisking gently to distribute the cold of the liquid nitrogen evenly.
  • Continue to stir until you have a sorbet.
  • Immediately scoop the sorbet into the frozen hollowed-out limes, and garnish with a mint sprig.
  • Serve immediately with a small spoon.

Serving suggestions

  • As a pre-dinner cocktail.
  • As a dessert amuse-bouche.
  • As part of a dessert, serve in a glass with components such as yoghurt and red fruit or exotic fruit.

 

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