Molecular Cocktail - Screwdriver Recipe

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[@AnneGirlCarrots]

I think they are right on target! The point of mollecular gastonomy is to try normal concoctions in a whole new, unexpected way! This fits the bill. Granted I wouldn't have this in a normal bar setting, but since when does anyone have mollecular gastronomy in the normal bar setting. It's an experience! This would be really fun to try with a layer of champagne too to make mimosa's maybe for new years morning!

[@stiqula]

so... like an hour and a half worth of prep... for one drink. #worthit

[@MrDebSoc]

By far the easiest molecular cocktail to make without buying the stuff online

[@xBrandonBx]

Okay for anyone that's asking about how you'd have this is a normal bar setting, it'd be prepped in advanced most likely in the morning or the night before. There would only be a limited quantity available daily, but in the right setting you could charge an outrageous amount of money for the novelty. Obviously though, your cost to profit ratio would be smaller than your typical cocktail because of the gastronomy ingredients, but it's more about having a truly unique cocktail that can only be found in your restaurant or bar. Also, in typical restaurant prep, things are easily made in much larger quantities than in a typical home setting and it really doesn't take any longer than if you were to prepare just two of these cocktails at home. As a matter of fact once the restaurant figured out the process and the person who preps it gains experience, they could probably prep 20 of those cocktails at once faster that you could do 2 at home.
Source: I'm an experienced bartender in downtown Minneapolis.

[@MOLECULERFlavorsInc]

@grgfourtinas All manipulations in our recipes are calculated for our additives. Unfortunately, we can not guarantee that you will get the same results as in our videos if you use another type of gelatin than our cold soluble gelatin, which, btw, is available for sale on Molecule-R[dot]com.

[@SangosEvilTwin]

@dobfre yes, with a spoon. look for "Three Sheets - Germany" to get an example

[@LeonLovesIt]

so cool

[@Suriner1]

Is this a sonic screwdriver or just a regular screwdriver?

[@kelvin88tan]

so its a jelly cocktail?

[@WWOLFwts]

Caster sugar is a very fine sugar, so its more easily soluble in cold liquids. Obtaining it is fairly easy, but simply substituting table sugar wouldn't work as it wouldn't properly incorporate. I'm sure if you ground the table sugar in a blender or food processor or something similar it would generally work just the same, but since you're mixing liquids anyways, wouldn't it be easier if you just used a simple syrup instead?

[@TheChimpB0y]

that icing sugar not caster sugar (well in the uk)

[@KitingMadness]

sorry, I was referring to 00:18

[@lushy9160]

Comment avez-vous venir avec cela?

[@chubysnow]

@WWOLFwts The only thing that makes me thing that simple syrup may not would is that it was boiled or heated. I don't know for sure, time to experiment I guess!

[@moomoo52355]

that is so epic but how the shit do u drink it???

[@mickychm1]

Caster sugar and icing sugar are completely different.

[@xBrandonBx]

Also, that's pretty crazy that you're told to add 8 oz of vodka and only 1 1/4 cup or orange juice. I understand that these measurements are used because of this company's pre-measured packets of gastronomy ingredients, but that's borderline irresponsible. Incase anyone is wondering:
8 fl oz of vodka + 1 1/4 cup of OJ = 18 total fl oz
Most people would be making this drink in a 10-12 oz glass.
That equates to less than two full cocktails if filled to the brim with either glass.
If split directly in half, that means your cocktail will have 4 fl oz of vodka.
Legally, here in minnesota it's illegal to pour a customer more than 2 fl oz of alcohol in any single glass. (That includes those giant glasses that are marketed as shareable cocktails that you might get at let's say Benihana's) Those large 32-46 oz glasses are filled with no more liquor than a single shot. It's all juice and ice.
With that being said, a single one of these drinks has double the legal limit of booze in a single cocktail.
Obviously, when at home you add more liquor usually than what is 'legal' but it just kind of puts it into perspective.
What I'm saying is that this company should have you atleast double the amount of juice and add another packet so you an atleast split the liquor up some into another drink.
Source: I'm an experienced bartender in downtown Minneapolis.

[@onybus]

xBrandonBx its funny you should try

[@KitingMadness]

That 'caster' sugar looks a lot like what I would call Icing sugar.

[@cjhatesu]

Lol take an hour fifteen just to pour the drink. At least you don't have to worry about drinking too much too fast.

[@joedobson6152]

What kind of sorcery is this ;)

[@Bumblybee256]

you would never be able to make 'molecular' cocktails to order in a bar would you? You have to wait abot an hour and a half!

[@alogh]

how the hell do you drink that?

[@TheLemonLily]

@gigipenny618 last one to get laid. that's what someone else said to me