This Dry January, bars and restaurants are redefining zero-proof drinking with a cocktail-first approach, using culinary techniques.
Togyushi in Koreatown, New York City, shares its recipe for the Dragon’s Jewel. The beverage uses molecular mixology to create its signature look. Strawberry “caviar” is made by mixing fresh strawberry juice with sodium alginate, then dripping it into purified water infused with calcium lactate to form a delicate shell and burst of flavor with each sip.
Dragon’s Jewel
Longan Base
- Blend longan fruit with 1 oz clarified lemon juice, 1.5 oz vanilla syrup, and 2 oz elderflower tonic.
- Combine the blend with 3 oz of coconut milk. Let rest for a few hours to separate, then strain through a cheesecloth or coffee filter to obtain a clear liquid.
- Taste the clarified mix and adjust acidity and sweetness as needed. Add ascorbic acid (the primary acid found in grapes) and additional vanilla syrup to taste, then carbonate before serving.
Strawberry Caviar
- Mix strawberry juice with sodium alginate (2.5 g per 250 ml juice).
- In a separate bowl, dissolve 5 g calcium salt or calcium lactate in 1,000 ml of water.
- Drip the strawberry mixture into the calcium bath to form spheres with liquid centers. Store the caviar in strawberry juice to preserve color and intensify flavor.