Bloody Mary Cocktail Sphere Recipe

The Bloody Mary Cocktail Sphere!

Welcome to a groundbreaking interpretation of one of the world’s most iconic cocktails with our new spherified Bloody Mary recipe. This classic drink, known for its bold flavors and restorative properties, has been a brunch staple and a hangover cure since its inception in the early 20th century. The Bloody Mary’s origins are often disputed, but it is generally believed to have been invented in the 1920s or 1930s, with Fernand Petiot, a Parisian or New York bartender, frequently credited with its creation. Traditionally, it combines vodka with tomato juice, Worcestershire sauce, hot sauces, spices, and flavors like lemon juice and celery salt, creating a complex and savory cocktail experience.

Our innovative recipe takes this beloved cocktail into the realm of modern gastronomy by utilizing the technique of spherification, using our Sodium Alginate, Calcium Lactate, and Xanthan Gum. This culinary process transforms the familiar liquid cocktail into a series of spectacular, gel-like spheres that burst with flavor in your mouth. Each component of the traditional Bloody Mary is encapsulated in its sphere, delivering a concentrated taste that explodes with the iconic spicy, tangy, and savory notes of the original.

By reimagining the Bloody Mary as both an appetizer and a cocktail, this recipe offers an engaging, interactive way to enjoy a classic. It’s perfect for those looking to impress guests at a party or for a fun twist on a Sunday brunch. Dive into this unique culinary adventure where tradition meets modernity, and experience the Bloody Mary like never before.

Happy mixing!

Bloody Mary Cocktail Spheres Recipe

Special Ingredients Europe

The popular savoury drink made with tomato juice and vodka is turned into a liquid centered sphere which can be served as an edible cocktail, amuse bouche or a canapé.

5 from 1 vote

Print recipe Pin recept

Prep time 30 minutes min

Course Appetizer, Cocktails

Cuisine Molecular

Servings 1 1

Equipment

• Precision Scale

Ingredients

  

1x2x3x

• 170 ml tomato juice
• 20 ml vodka
• 10 gr soy sauce
• 5 drops tabasco
• 3 gr Calcium Lactate
• 1 gr Xanthan Gum
• 1 pinch salt

Sodium Alginate Bath

• 5 gr Sodium Alginate
• 1 L water

Frozen Method

• Small Hemisphere Moulds

Directions

 

• Combine all the ingredients together in a blender and blitz for a minute to combine them. Strain the liquid through a fine sieve to remove as many air bubbles as possible.
• There are two techniques that can now be used to make the spheres – a frozen and a non-frozen.

Sodium Alginate Bath

• Blend 1 liter water in a blender then gradually sprinkle in the Sodium Alginate. Blend until the Alginate is well dissolved
• Let this solution settle in the fridge for two hours (it will appear clearer when settled).

For the frozen method

• Freeze the Bloody Mary liquid in small hemisphere moulds
• Now heat the Sodium Alginate bath (see Sodium Alginate Bath Recipe) to 50°C.
• Add the frozen hemispheres into the Alginate Bath a couple at a time, stirring carefully for one minute. Then remove and refresh in cold water.

Non-frozen

• Place small spoonful’s of the Bloody Mary mixture into an alginate bath (see Sodium Alginate Bath Recipe). Let the spheres react for approx 30 seconds then remove them with a slotted spoon and refresh in cold water. Garnish the sphere with fresh basil leaves and serve immediately.

Keywords Calcium Lactate, Pinch of Salt, Small Hemisphere Moulds., Soy sauce, Tabasco, Tomato Juice, Vodka, xanthan gum

Tried this recipe?Let us know how it was!