I recently tried out one of the recipes in the Mojito R-Evolution kit by Molecule-R: the suspended mint caviar mojito.
The recipe isn’t terribly tricky – you can see the methodology on their website – you boil up sugar & mint in water, add a thickening agent, and then form the spheres so beloved in molecular gastronomy by dropping the mint gel into a liquid that causes a membrane to form around the gel. What is tricky is forming perfectly round spheres of mint – mine came out like irregular blobs, so clearly plenty of practice is required to make even, consistent mint caviar.
I also discovered that the mint solution has a fairly pale green colour when made, so I added a fair amount of natural green colouring to get something approximating the bright green illustrated on the packaging.
The third point to note is that the recipe given in the Molecule-R booklet lists lime as an ingredient, then forgets all about it in the method. I squeezed the lime into the final mixed drink, as it was lacking something without it, to say the least: a mojito without lime is harking back to the original 1941 version of the drink (according to mixologist David Herpin), but it is not the version we enjoy now.