Ep. 112: Cantaritos and Chemistry - When Cocktails Meet Food Science

Brad and Jules welcome author, podcast host, photographer, and cocktail spherification expert Renya Edmonds to push the boundaries of drinkable science. Think Jello shots are impressive? Renya is about to revolutionize your cocktail game entirely.    In this episode, Brad walks you through the classic Cantarito served in traditional clay mugs, Jules freestyles a completely unmeasured riff straight into a bottle, and Renya guides us through the precise art of molecular mixology to create edible cocktail pods. Yes, cocktails you can bite into.    Cantarito (the drink, not the pod):  First, go order some clay mugs on amazon - look up cantarito mugs, get those  Get your clay mug, chill it, and then rim it with Tajin  In your shaker add:  2.0oz of Reposado Tequila (blanco is fine if you prefer)  0.75oz of Fresh orange Juice  0.75oz of Fresh lime juice  0.5oz of Fresh lime juice  Pinch of salt  Ice  Shake it like you mean it - about 20 secondes  Fill your clay mug halfway with ice  Strain your shaker into the mug  Top off with Squirt  Garnish with a lime wedge    Ready to attempt the pods? You'll need some specialized equipment: a kitchen scale (gram precision), sodium alginate, calcium lactate, an airtight container, and an immersion blender. We know it sounds intimidating, but the payoff is extraordinary. Oh… and get some ice cube trays if you don’t have them. The ones with the silicon bottom work pretty slick.     Sorry, I know this is a lot, but the fun that will follow is worth it    FIRST make your Sodium Alginate bath  5g Sodium Alginate  1 Liter Distilled Water (IT MUST BE DISTILLED)  1/3 cup of sugar  Using an immersion blender, combine sodium alginate, sugar and distilled water in a large airtight bowl  Let sit for 1-24 hours to allow bubbles to dissipate   Next, make your ingredients for your pods (ratio for about 10 pod)  60 grams Reposado Tequial  40 grams Fresh OJ  20 grams Fresh grapefruit Juice  15 grams Fresh lime juice  65g Squirt  Pinch of salt  TOTAL should be 200 grams  (you’ll need 6 grams of Calcium Lactate - hold this off to the side until you’ve read the directions)  Heat 65g of Squirt on the stove top or in a mug in the microwave until boiling  Add in 6g of calcium lactate, stir until dissolved.  Add all ingredients together, measuring each liquid correctly  Pour cocktail into ice molds, freeze for at least 6 hours, the longer the better  Warm the sodium alginate bath to about 120 degrees F and prepare two bowls with cold water   Drop one frozen cocktail pod into the sodium alginate bath and gently stir the water with a spoon (be careful not to touch pod with the spoon until the membrane has formed)  Pick up the pod with a slotted spoon, wipe the bottom of the spoon with a paper towel, and transfer to the first cold water bath  Rinse thoroughly by stirring the water, repeat the process rinsing the pod in a second water bath.  Enjoy!  Reyna Edmonds  Find more ideas @reyna.edmonds  Check our her podcast, Lunatic Soup  Buy her book(!), The Unauthorized Court Of Cocktails: Recipes for your Romantasies    The Art of Drinking  IG: @theartofdrinkingpodcast   Website: www.theartofdrinkingpodcast.com     Join Jules  IG: @join_jules  TikTok: @join_jules   Website: joinjules.com    Uncle Brad   IG: @favorite_uncle_brad    This is a Redd Rock Music Podcast  IG: @reddrockmusic  www.reddrockmusic.com Learn more about your ad choices. Visit megaphone.fm/adchoices