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Recipe Detail Page
Double Bubble
Autumn 2023
This twist on a sparkling Sidecar cocktail sees bubbles topped with more bubbles for a show-stopping cocktail with a complex flavour profile. Ingredients like Versawhip and xanthan gum are available at gourmet stores and online (amazon.ca).
Makes 1 drink
POM BUBBLE
1 cup (250 mL) pomegranate juice, chilled
1 egg white (or 1 tsp/5 mL Versawhip 600K, a modified egg white powder)
1/2 tsp (2 mL) xanthan gum
1/2 oz bourbon whiskey
3/4 oz Grand Marnier
3/4 oz fresh lemon juice
1 tbsp (15 mL) egg white
1/2 tsp (2 mL) special fine granulated sugar
2 oz sparkling wine
1. To make Pom Bubble, combine pomegranate juice with an egg white and xanthan gum in a cylindrical mixing vessel and mix with an immersion blender until the powder is dissolved.
2. Attach a clean air hose to a fish tank air pump and put one end into the mixture (see Hack below). Scoop up bubbles with a julep strainer as they form on the top, leaving the liquid in the vessel.
3. Shake remaining ingredients except the sparkling wine in an ice-filled cocktail shaker for 45 seconds. Strain into a chilled coupe. Top with sparkling wine and then the Pom Bubble.
Makes 1 drink
Hack: No fish-tank pump? No problem. Instead, use an immersion blender to dissolve 1/2 tsp (2 mL) soy lecithin in 1/2 cup (125 mL) pomegranate juice. Once the powder is dissolved, tilt the blender on a bit of an angle, so that part of the blade is above the liquid. Aerate the liquid until it starts to form an “air,” stopping every once in a while to scoop the bubbly foam off the liquid with a julep strainer.