The Sodium Alginate Bath is a fundamental part of many Reverse Spherification Recipes, including the Bloody Mary and White Russian Sphere Recipes.

A simple champagne cocktail finished with a light fresh raspberry and rose foam and Crackle Crystals to give an extra kick of fizz. This is very simple to prepare but adds a wow factor and flair to serving drinks to a party

Based on the flavours of a White Russian. This edible cocktail flavoured with coffee liqueur & vodka, pops, in the mouth, delivering an intense burst of flavour.

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.

This Suspension Syrup Recipe is used in several of our Molecular Gastronomy Cocktail recipes. Learn how to make the recipe with just 3 ingredients. 

This basic Simple Syrup Recipe is used in several of our Molecular Gastronomy Cocktail recipes. Learn how to make it in just 1 simple step.

A Moscow Mule flavoured with fresh blueberry & finished with a ginger and mint air and Special Ingredients Crackle Crystals.

A strong gin and lime cocktail, slightly sweetened with a syrup that helps to suspend the small liquid centred cucumber juice pearls that float in the drink.

A refreshing variation on a mojito with a ginger beer base, lime and fresh mint, finished with small spheres of watermelon caviar made with Special Ingredients Sodium Alginate.

The Calcium Lactate Bath is a fundamental part of many Spherification Recipes, including Caviar Pearls and Spaghetti.

A twist on a gin martini flavoured with orange and liquid entered chocolate pearls served in a glass with a sugared rim finished with orange zest and Special Ingredients Crackle Crystals.

A strong vodka, espresso, and coffee liqueur martini. A delicious drink with a strong kick of alcohol and caffeine. This version is finished with a light sweetened milk froth.