Ravioli Dí Juniper

Ingredients

Junipero Gin (higher amount of juniper berries)
Lime Juice
Sugar
Blackberries
Elderflower liqueur
Gluco Powder
(mix can be seen to the left of the two martini glasses in the photo below)

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Steve Has a Little Flair Too

Forming The Ravioli:

The ingredients above are dipped in a sodium alganate bath which reacts with the Gluco powder in the mix creating a skin-like layer i.e. Ravioli Formation

The newly formed ravioli is then dipped in water for a rinse then can be placed on an egg noodle type spoon to be served.

Trying one of these alcohol infused treats can be liken to having and over-sized berry flavored gusher bursting with flavor in your mouth – on top of that you’ll get a nice buzz going!

1 Comment

Filed under bar tender strategies, bartending, Las Vegas, Mixology

One Response to Ravioli Dí Juniper

  1. Pingback: Molecular Gastronomy: Reverse Spherification: Making a Sodium Alganate Bath | Vegas Bartender

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