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Molecular Morsels
By LAURENT GRECO
of Bar Academy Paris
www.baracademy.net
Photos by LORAN DEHRINES
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PINA COLADA L. GRECO WAY
1oz NESSON RHUM (a RHUM agricole from MARTINIQUE)
1oz Monin Coconut Syrup
5oz Liquid Cream
1 Pineapple ring (from the can)
1 1/2oz of Pineapple juice ( from the can)
Method: Combine 1oz NESSON RHUM, 1 slice of pineapple (from the can), 6 cl of Pineapple juice (from the can) into a tall glass. in a chantilly siphon combine 1oz Monin Coconut Syrup and Shake and 5oz Liquid Cream. Close and add the CO2. Then top the cocktail with the coconut chantilly cream.
Garnish: Serve on a plate with a long bar spoon.
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MOJITO FROM SPACE
Bacardi Rum
Mint leaf juice ( mint + water , mix and filtered)
Sugar cane syrup
Fresh lime juice
Alginate and Calcium Chlorure (Use Caution)
Method: Make a Mojito base prep combining Bacardi Rum, Mint leaf juice, Sugar cane syrup and Fresh lime juice. Use the Spherification Technic Alginate and Calcium Chlorure to make Molecular Mixology Caviar (again use caution). Place Caviar into a shot glass.
Garnish: Then it’s served on a tray with cold PERRIER water on the side.
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COQUINE
EAU DE VIE DE FRAMBOISE
MOET ET CHANDON NECTAR
1 Fresh Raspberry
1 Karma flower
Method: In a champagne glass pour EAU DE VIE DE FRAMBOISE and 1 Fresh Raspberry. Then top with MOET ET CHANDON NECTA.
Garnish: 1 Karma flower. You can find the flower at koppercrest.com.
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