Luxury Gin & Tonic Cocktail with Cucumber Lime Foam

By Kathy Casey

This recipe for a gin and tonic takes the classic to a new level. Infused bitters and a cucumber lime foam make this g&t anything but typical.

Recipe

Ingredients

Cocktail

1 lime squeeze

1 1/2 ounces Martin Miller's Gin

3 dashes Quick Infusion Tonic Bitters

2 to 3 oz DRY Blood Orange Soda

Liquid Kitchen Cucumber Lime Foam

microplaned lime zest



Quick Infusion Tonic Bitters

8.5 oz bottle of Monin Bitters

1 Tbsp. of powdered chinchona



Cucumber Lime Foam

2 sheets gold/bronze strength gelatin

4 oz Monin Cucumber syrup (available at www.monin.com)

2 ounces fresh lime juice

2 ounces water

3 ounces simple syrup

4 fl oz pasteurized egg whites

Instructions

Cocktail

Squeeze and drop the lime into an old fashioned glass.

Measure Martin Miller’s Gin, bitters and soda. Add ice and stir.

Top with Cucumber Foam and a fresh zesting of lime zest.



Quick Infusion Tonic Bitters

Place bitters and cinchona into a small iSi gourmet whip.

Charge with 2 N20 chargers. Shake lightly.

Let sit for one hour.

Strain through mesh strainer or cheesecloth.

Place in small bitters bottle and label Tonic Bitters



Cucumber Lime Foam

Place gelatin sheets in a bowl of ice water and “bloom” (soak till soft) for about 10 minutes.

Combine the cucumber syrup, lemon juice, water and simple syrup.

Strain through a fine strainer into a small saucepan.

Remove gelatin from ice water and squeeze out excess water and then add to pan of liquid.

Heat over medium-high heat just until gelatin is dissolved - Immediately remove the saucepan from the heat. Do not boil.

Let cool about 10 minutes – or until room temperature.

Place egg whites in a bowl, then whisk in the cooled mixture till incorporated.

Pour mixture into iSi whip canister. Charge with 2 iSi cream (N2O) chargers – and IMMEDIATELY SHAKE WELL.

Refrigerate at least 4 hours or overnight. Shake well upside down before discharging foam onto cocktail.

Store in refrigerator for up to 10 days.

Comments
anthony vitacca 7 Jun 2012
10:36 am

Cool cocktail Kathy! I use pasturized egg whites, e.g. Egg Beaters for my foams. My foams fall very quickly once on my cocktails. Woud I achieve greater stability with fresh egg whites? Plus, is that why you also add gelatin…for greater stability? Does the more protein you add equal greater stability? Thank-you, Anthony

Kathy Casey 7 Jun 2012
10:51 am

HI Anthony - Fresh egg whites can give a fluffier texture. Most foams made with just egg whites do fall faster and have less stability than those made with some added gelatin. I really like the gelatin and egg white combination - foams made with both have an amazing shelf life and really hold up on cockails. I use a bronze or gold style gelatin sheet. But sheets vary aroudn the world. (if using the silver very paper thin sheets - you would need to double the amount) I was just in canada and their gold sheets in BC were thinner - so i had to increase the gelatin a touch. This recipe for the cucumber foam is a great base recipe. You can switch out the Monin cucumber syrup for any of their other flavors such as peach or pear or even rose. I have an upcoming segment that i show how to do a honey lemon foam that is super tasty! Thanks for your great questions - check out my other foam recipe in the Kaiffer Colada eposide for a coconut foam that uses coconut milk instead of egg whites. Keep shaking it up!  Kathy

Peter Goldenberg 2 Aug 2012
7:08 am

Just got my new isi whip, pint size.  Is this the size you have been using for your creations?  Also, can’t find Monin Bitters any where, even on their site.  What can I use for a substitute?

Kathy Casey 2 Aug 2012
5:18 pm

For making my foams, I use the 0.5 L canister. You can find the Monin Bitters in the link below:

http://www.moninstore.com/prod_Detail.html?prodID=235

Hope this helps! Kathy

Peter Goldenberg 3 Aug 2012
9:22 am

FYI, just got off the phone with Monin, they no longer distribute this item in the U.S.

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