Lychee Cocktail with Raspberry Caviar (Caviar Cocktail)

Course: Cocktails, Drinks

Cuisine: Fusion

Prep Time: 1 45

Overnight resting: 9

Servings: drinks (about 85 mL each)

Calories: 175kcal

Author: Dini Kodippili

A delicious lychee vodka suspension that holds little raspberry caviar pearls that burst in your mouth and flood it with raspberry flavour as you sip your cocktail!

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Ingredients

Lychee Cocktail Suspension

2 cans lychee you need 400mL of lychee syrup
300 mL Vodka
¼ tsp Xanthan gum
Extra sugar syrup or caster sugar, if needed

Raspberry solution

340 g raspberries fresh or frozen (that have been thawed)
66 g white sugar
100 ml DISTILLED water
2 g Sodium Alginate

Calcium Lactate bath

1 Liter DISTILLED water
5 g Calcium Lactate

Instructions

Lychee cocktail suspension (prepare this a day ahead)

Drain the Lychee from the lychee can. Set the lychees aside to garnish the drink later.
2 cans lychee
Measure 400mL of the lychee syrup and mix it with the vodka. Taste and add more sugar if you would like it sweeter.
300 mL Vodka, Extra sugar syrup
Sprinkle in the Xanthan gum, and using a blender or immersion blender, blend the mix until the Xanthan gum has completely dissolved and thickened the drink. Blend it in pulses for about 3 minutes. Pour into a bottle or jug, cover and chill overnight.
¼ tsp Xanthan gum

To make the Raspberry Caviar solution

Pulse the raspberrries (using blender or immersion blender) with sugar until it's liquefied. Strain the liquid to remove the seeds.
340 g raspberries, 66 g white sugar
Measure 150mL of the raspberry puree and mix it with the distilled water.
100 ml DISTILLED water
Sprinkle the Sodium Alginate and blend it for about 10 minutes (intermittently) to completely dissolve the additive. You can use your (dry) blender or (dry) immersion blender to do this. Sodium Alginate requires agitation to dissolve, therefore the longer you go, the better it will dissolve and disperse.
2 g Sodium Alginate
Cover the solution and let it rest for about an hour in the fridge till you’re ready to use.

Calcium Bath

In 1 liter distilled water, sprinkle the Calcium Lactate and stir to dissolve. Calcium lactate is water soluble, so it can be stirred to dissolve completely.
1 Liter DISTILLED water, 5 g Calcium Lactate
Set aside for about 15 minutes (or more), covered, till you’re ready to use.

Assembly

Set up two bowls - One for the Calcium bath and another for clean distilled water.
Stir the raspberry solution gently just before use, and then use the pipette (from the kit) to drop the solution into the calcium bath, one small drop at a time. Drop the solution from a height of about an inch from the surface of the calcium bath. The droplets should sink to the bottom. You can use the strainer spoon to swirl the caviar in the bath. Leave it for about 1 minute.
Strain the caviar out of the calcium bath (using the supplied spoon) and transfer to the water bath. Then from the water bath to the glasses that you will be serving the cocktail.
The caviar can be stored for about 15 minutes, after which it will completely gelify and will no longer have a liquid center.
Once you have about 1 - 2 tbsp of caviar in each of the glasses (1 tbsp for shot glasses), top it with the lychee cocktail suspension.
Serve immediately with a lychee and raspberry garnish!

Notes

NOTE - If you don't have access to Sodium Alginate or Calcium Lactate, another awesome version of this cocktail is -

Freeze fresh raspberries. Once completely frozen, break the raspberries into drupelets. Store in the freezer until needed.
Make the lychee cocktail suspension with Xanthan Gum.
Place about 1 tbsp of the frozen drupelets in a shot glass and top up with lychee suspension and serve immediately.

Nutrition