This is a super easy cocktail that uses one of my favorite kitchen tools: the ISI Whip! Like the Mini-Potato Tempura, it's casually mentioned in The Sorcerer's Apprentices.
The mix that goes into the whip is pretty straight forward: a little simple syrup, the Elderflower Concentrate, a tiny pinch of citric acid, and a gelatine leaf dissolved in hot water. Charge twice and refrigerate for three hours.
While the whip was chilling I prepared the macadamia nuts. Half were roasted and then dusted with powdered salt (it turns out it's easy to grind Kosher Salt by hand), the other half are reserved raw.
Prep is just as simple.
Put a couple roasted macadamias on a plate.
Grate a raw nut over each, half fill a glass with Champagne (in this case our favorite California sparkler, Domaine Chandon Brut).
And carefully top the wine with some of the Elderflower foam.
How it tastes: Very good. Domaine Chandon Brut Classic is a pretty flavorful sparkling wine and a milder sparkler might have been preferable. Nevertheless the macadamias helped bring out the subtle elderflower flavor of the foam. It's a fun cocktail to make - when we picked up the Elderflower Concentrate at Ikea we also snagged a bottle of Lingonberry concentrate. We'll try doing some cocktails with that in the near future.
Equipment and Ingredients
The Books: El Bulli 2005-2011 - Yes, freakin' expensive. Check with your local library - they may well be "in the system" and available to be reserved.
Citric Acid
Elderflower Concentrate
Leaf Gelatine
Raw Macadamia Nuts
A scale that measures in grams
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