Recipe courtesy of Ginn Choe
Recipe courtesy of Ginn Choe
Watch how to make this recipe.
Blue and Gold Cocktail
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- Level: Intermediate
- Total: 45 min (includes cooling time)
- Active: 15 min
- Yield: 1 cocktail
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 952
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 219 g
- Dietary Fiber
- 3 g
- Sugar
- 212 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 118 mg
Inspired by the colors of Bobby’s Triple Threat’s, this golden passionfruit honey margarita is garnished with a vibrant Yves Klein shade of blue coconut water foam. The blue is naturally occurring from spirulina and emulsified by soy lecithin. I took it further and infused the coconut water with makrut lime leaf to give the foam a lovely floral flavor and fragrance.
- Level: Intermediate
- Total: 45 min (includes cooling time)
- Active: 15 min
- Yield: 1 cocktail
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 952
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 219 g
- Dietary Fiber
- 3 g
- Sugar
- 212 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 118 mg
Ingredients
Honey Syrup:
Blue Coconut Water Foam:
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Directions
- Combine the tequila, Honey Syrup, lime juice and passionfruit purée in a cocktail shaker with ice. Shake until well chilled, then strain into a collins glass and top with Blue Coconut Water Foam.
Honey Syrup:
- Mix the honey with 1/4 cup water in a small saucepan. Heat over medium-low heat, stirring, until the honey is dissolved. Let cool. Store in the refrigerator for up to 1 week.
Blue Coconut Water Foam:
- Slowly sift the soy lecithin into the coconut water, stirring. Add a pinch of spirulina at a time – a little goes a long way – until you reach a vibrant blue shade. The deeper the blue, the more likely the airy foam itself will also take on the hue of the liquid.
- To add flavor, muddle aromatic herbs of your choice and let the mixture sit for at least a few hours and up to overnight in the refrigerator to infuse the flavors and aromatics into the coconut water. When ready to serve, use an immersion blender to create foam.
