I want to drink that.
The bubble here is “cucumber alginate encapsulation.” Believe it or not, you can make a less technical version at home. Awhile back, Marcia Simmons from Drink of the Week and I made creme de cassis bubbles and floated them in champagne. Here’s a picture:
In our case, the bubbles were gelatin, creme de cassis, cherry brandy, and lemon. We mixed the ingredients together and then squirted them in a bottle of oil.
Then we stuck the bottle in the freezer overnight. The bubble formed as the gelatin hardened. We strained them, rinsed them off, and put them in the champagne.
Of course, our bubbles weren’t as nice as the ones in the video above. But it did remind me of this technique and made me want to play around with molecular mixology again.
If you want to play around with it too, you can check out our recipe on Marcia’s blog.