Mojito – Molecular version

Molecule-R suspended mint  caviar mojito
Molecule-R suspended mint caviar mojito

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.

Making the mint gel, prior to sphericization
Making the mint gel, prior to sphericization

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.

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