Ron Barceló – Imperial Caviar

METHOD

1. Combine xanthan gum and caster sugar in a bowl.
2. Add 1. cup water (300ml) and Ron Barceló Imperial rum. Mix with a hand blender or an eggbeater.
3. Refrigerate 60 min.
4. In a bowl, mix sodium alginate and coke with a hand blender or an egg beater. Set aside 60 min.
2. In another bowl, dissolve the calcium lactate in 4 cups of water (1L), stirring with a spoon.
3. Fill a pipette with the coke syrup mix and dribble syrup into the calcium lactate bath.
4. Pick up the coke caviar with a pierced spoon and dispatch in shooter glasses.
5. Fill shooters with rum mix.

INGREDIENTS

• 1 tbls (15 ml) caster sugar
• 10 oz (300 ml) Ron Barceló Imperial, dark rum
• 300 ml + 1l water
• 1 400 ml coke

ADDITIVES

• 1 sachet XANTHAN GUM

• 1 sachet CALCIUM LACTATE
• 1 sachet SODIUM ALGINATE

Ron Barceló

LIVE FREELY.
DRINK RESPONSIBLY

Please verify your age