Behind the Recipes
Strawberry and Pearls by Xavier Herit
Makes 1 cocktail serving
INGREDIENTS:
Strawberry Margarita:
2 oz. Herradura Silver Tequila
1 oz. Cointreau
1/2 oz. lime juice
2 fresh strawberries
1 teaspoon brown sugar
Cointreau and Strawberry Pearls:
1.8 gr. Citras
1.6 gr. Algin
5 gr. Calci+ (from the case)
460 gr. Evian water
100 gr. Coitreau
90 gr. fraise des Bois puree Boiron
10 gr. fraise des Bois Amoretti compound
2 dashes red colorant
PREPARATION:
Strawberry Margarita:
1. Inside a shaker top, muddle 2 strawberries, brown sugar, and lime juice together.
2. Add the Cointreau and the tequila. Shake all the ingredients together with ice and strain into a Riedel malt glass.
Cointreau and Strawberry Pearls:
1. In a beaker mix 60 gr. of Evian, then add the Citras, then the Algin very slowly, with the help of the magnetic agitator. Allow the powders to dissolve completely.
2. Add the the fraise des Bois puree with 2 dashes of red colorant and the fraise des Bois compound. Top with the Cointreau. Mix everything together with the help of a hand blender.
3. Prepare the calcium bath: Mix the Calci+ with the 400 gr. of Evian water. With the help of a syringe, drop the solution inside the calcium bath. Strain the pearl after 1 minute and 30 seconds.
4. Place the cocktail on the left side of a small Rectangular plate (Bernardeau). On the other side place the Cointreau and strawberry pearls in a little china cup with a spoon.
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