Cocktail Pods: Colorful Classics, Fresh Ways to Imbibe. WTF - Ep. 180

[@hubtubby]

Wonderful colours. I wonder if it would work with fizzy drinks. Though to be honest it's been so long I think the bubbles will still burn my tongue 😝. I also wonder what would happen if you froze the liquid into layers, would it create multi-coloured spheres? 🤔 Happy new year, looking forward to see what else you two can show us. Will try go through the back catalogue too, a lot I have missed ☺️

[@Modernist_Pantry]

We haven't been able to get spherification to work with carbonated drinks yet. You can freeze the liquid into layers and we did try that with different viscosity liquids hoping they would stay separated but once they defrosted all the layers just blended together. We found that the pina colada had a natural separation and layer, which we loved

[@rickl2834]

Will you make a pina colada demonstration of reverse spherefication? PLEASE?

[@Modernist_Pantry]

great idea!

[@flair_projectsb]

Great video. Thank you, Chef. Quick question: Is there any other way to store these (let's say over night) besides adding the mold to the same cocktail that they are made out of?

[@Modernist_Pantry]

The membrane is permeable. So if you use any other liquid to stir it in then that liquid will leach into the pod and at the same time the liquid in the pod will leach out.

[@rachelh4386]

Would this work in other silicone molds with more complex shapes? Hearts, shamrocks, etc?

[@Modernist_Pantry]

No. The pods do not hold the shape of the mold. They are always round or pillow shaped.

[@BossyTTV]

is there a reason you didn’t post ANY of the actual specs of the recipe that goes into the pod? am i missing something? i did this twice and im wasting product because i cant freeze the alcohol

[@Modernist_Pantry]

Here is the full recipe: blog.modernistpantry.com/recipes/classic-cocktail-pods/

[@tarekhaddad9563]

Nice...How can we calculate the dilution for each cocktail?

[@Modernist_Pantry]

Here's an article about it: blog.modernistpantry.com/advice/from-edible-water-bottles-to-edible-cocktail-glasses/

[@tarekhaddad9563]

Thanks for the information...that was helpful. I still have one question, can we use sodium citrate tor regulate the PH instead of diluting the cocktail? If yes, can you please advise on the quantities....

[@rickl2834]

I’m not sure if this is something in your pantry. Years ago I used to enjoy a candy that looked like a sugar cube, but once you placed it on your tongue, it rapidly melted within a second. My favorite was a lemon-lime flavor. I donor know what it was but I wish I had them again.

[@Modernist_Pantry]

Interesting, let us know if you remember what that is.

[@conniechen7788]

I've used the kit to make this, and it's so fun! However, my cocktail pods always had a thick membrane that isn't super pleasant to eat. Is this normal, or am I leaving the pods in too long?

[@Modernist_Pantry]

If the skin is too thick try shortening the amount of time that it's left in the bath.

[@PlasticBagable]

What are the garnishes used with the empress gin cocktail pod?

[@Modernist_Pantry]

crystalized ginger and orange segments

[@dawerjamshed7161]

Is the membrane permeable to alcohol? Could I put the pods in a solution with higher alcohol content to increase their potency?

[@Modernist_Pantry]

Yes. The membrane is permeable.

[@bernadettepennetta339]

How long do they last?

[@Modernist_Pantry]

They should be consumed immediately but can be stored for up to a day in the original liquid. See our spherification course for more details blog.modernistpantry.com/spherification-course/

[@rickl2834]

I was also thinking, could you do a Margarita? I was wondering would a dusting of salt harm the membrane. How might you serve that. With a tequila shot , served with a lemon wedge and tequila caviar pearls... what do you think?

[@Modernist_Pantry]

Very doable as long as it's diluted.

[@nateh.7510]

What happens if you re-freeze the pods rather then storing them in alcohol?

[@Modernist_Pantry]

The exterior will pop from the expanding of the liquid