- 2 parts sugar
- 1 part water
- 1 fl oz (30 ml) simple syrup
- 2 fl oz (60 ml) cognac
- 2 fl oz (60 ml) club soda
- 2 cups (500 ml) water
- 1/4 tsp (1.25 ml) CALCIUM LACTATE
- 1 sachet (2 g) SODIUM ALGINATE
- 2 fl oz (60 ml) bourbon
- 4 dashes angostura bitters
- lemon peel spirals, to taste
- maraschino cherries, to taste
In a pot, bring water to a boil. Pour sugar in and continue boiling, while stirring constantly, until the sugar has completely dissolved and the mixture has thickened just a bit.
Remove from heat and let cool down completely, then bottle! You can make as little or as much syrup as you think you’ll require over the next few days.
In a bowl and using a spoon, combine simple syrup, cognac, club soda and calcium lactate until the calcium lactate has dissolved, then filter mixture using a sieve. Pour the filtered mixture into small, demi-spherical molds and let sit in the freezer for 1 hour or until the spheres are frozen. In a rectangular, flat-bottomed bowl and using a hand blender, dissolve sodium alginate in water. Let sit for 15 minutes.
Unmold frozen cognac spheres in alginate bath. Let sit for 3 minutes while gently stirring once in a while to prevent the spheres from touching.
Fill a medium-sized bowl with water. Using a slotted spoon, delicately collect the spheres and briefly rinse them in the water, then remove excess water from each sphere by applying a piece of paper towel on the bottom of the spoon. Reserve.
Place a few cognac spheres in a glass. In a cocktail shaker, shake together bourbon and bitters, then pour into the glass and garnish with lemon peel spiral and maraschino cherry.