Bacardi Mojito with a N2O Mango Espuma Recipe

Bacardi Mojito with a N2O Mango Espuma
Created By:
Submitted By: Sam Carter
Groups: Rum Cocktails
Glass: Martini / Cocktail
Garnish: N2O Mango Espuma
Method: Measure all ingredients into the glass part of a cocktail shaker, fully fill with cubed ice, attach the top section securely, "Shake really hard" then double strain (using a fine tea strainer) into a chilled or frozen clean martini glass. Dispense espuma on top of cocktail to the rim - about 0.7cm. Serve with a smile and enjoy!
Notes: N2O Mango Espuma: Made in isi soda siphon (500g Funkin Mango Puree, 75g easy liquid pasturised egg white, 175ml still mineral water) add to siphon and charge with 1 shot of N20. Why? Fantastic molecular twist on a Mojito, you don't get the mint bits so often found in your straw, and your teeth (!), with the long version and the mango complements the mint perfectly.
Amount Ingredient
50 ml Bacardi - Carta Blanca
20 ml Fresh Lime Juice
15 ml Sugar Syrup (2:1 ratio sugar to water)
8/9 Fresh Mint Leaves
70 ml N2O Mango Espuma


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