“PORTUGAL IN THE WORLD” BY HUGO SILVA, TOP 10 PORTUGAL, BOLS AROUND THE WORLD 2013
PORTUGAL IN THE WORLD
In Century of Gold, Lucas Bols produced the first Genever and Holland establishing colonies in Brazilian Northeast. This mixture resulted the Dutch Genever and the Lime and Mango of Brazil. Blue Curaçao joins Portugal and Holland by the world’s seas. Made from oranges of the Island of Curaçao whose origin name derives from the Portuguese word for “heart”. Toast with caviar Bols Raspberry.
30 ml BOLS Genever
30 ml Natural Sweet Mango Juice
30 ml Mango BOLS
5 ml Lime Juice
30 ml BOLS Blue Foam
15 ml BOLS Raspberry Caviar
180 ml BOLS Raspberry (for the BOLS Raspberry Caviar)
1,8 g Alginate (for the BOLS Raspberry Caviar)
18 oz Water (for the Calcium Chloride Bath)
2.5 g Calcium Chloride (for the Calcium Chloride Bath)
GARNISH: Food confetti or 2013 in cinnamon (for video)
Prepare in advance the Bols Raspberry Caviar.
Mix the sodium alginate with the Bols Raspberry using an immersion blender until the sodium alginate is completely dissolved. If this is your first time doing this, be aware that this may take longer than expected.
Strain the mix and store it in the fridge until serving time in a container.
Prepare the calcium bath in a cocktail glass by dissolving the calcium chloride in the water.
You are now ready to start creating the caviar!
Carefully lift the caviar maker from the tray and place it about 3 inches over the calcium bath. Slowly depress the container.
Pour into a shaker with ice BOLS Genever, Mango Juice, BOLS Mango, Lime Juice and shake energetically.
Strain to cocktail glass.
Add the caviar, remove the caviar spheres from the calcium bath, rinse them in a clean water bath and serve immediately. The jellification process continues even after removing the caviar from the calcium bath and will eventually convert into a solid gel sphere with no liquid inside.
Adds the foam on top of the cocktail.
Garnish with confetis food or 2013 in cinnamon.