When Bacardi wanted to reinvent the mojito, they turned to Molecular Mixologist Eben Freeman. Freeman devised a shot in which tiny orbs of mint seem to defy gravity.
He starts by blanching the mint then shocking it in an ice bath. He strains it, adds a gelatin, xantham gum and rum medly, then drops it into a foggy bath of liquid nitrogen to quickly freeze it into little pearls.
It is as though he's created Dippin' Dots ice cream for grown ups. The gelatin keeps the orbs from losing their shape within the cocktail, creating this magnificent looking drink of the future.
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