Long Island molecular version inspired by a plate of spaghetti alla carbonara.
Conceived by Michael Negri during a course of Molecular Mixology attended the bartending school MIXOLOGY Academy.
Long Nation
Spaghetti
2 gr Agar Agar
1 oz Vodka
1 oz White Rum
1 oz Gin
2 oz Liquid Sugar
Triple Sec Trivet
1 oz Triple Sec
1 oz Orange Juice
½ gr Xanthan Gum
Caviar Coke
200 ml Coca Cola
1 gr Sodium Alginate
Sweet and Sour Foam
300 ml Sour Mix
2 gr Soy Lecithin
Caviar Coke
Pour into a tall container Coke, add the sodium alginate and mix everything with an electric mixer until there are no more lumps. Pour into a bowl, and let it stand in the refrigerator for an hour.Prepare a syringe within coke united alginate and dropping drop by drop in the calcium bath, pressing gently on the plunger. Collect with a slotted spoon caviar, rinse it in water and put it in a bowl.
Spaghetti
Heat the sugar in a saucepan, add the agar agar and bring to a boil. Turn off the heat and pour Vodka, White Rum and Gin. Stir well until having a homogeneous mixture. Once everything will be warmed, aspirate with a syringe which then must be connected to a rubber tube, push the plunger until the rubber tube will be filled with gel, then take it off and let it cool and harden. To take off the spaghetti push air into the tubeby a syringe.
Repeat until all the gel will not be finished.
Triple Sec Trivet
Pour Triple Sec and orange juice in a tall container, add the xanthan gum and mix with an electric mixer until you get a thick creamy consistency.
Sweet and Sour Foam
Pour Sweet and Sour and Soy Lecithin in a tall container and operate the mixer on the surface of the liquid, to store the air and to form the foam. Collect the foam with a spoon.
Combine the components on a serving plate by following this' order:
pour the Triple Sec Trivet, roll up the Spaghetti and serve above a tea poon of Caviar Coke; on one side of the plate place a tablespoon of Air Sweet and Sour.
