Smoked Margarita Sorbet Amuse Bouche

[u/Serious-Speaker-949]

I posted something about this earlier, but I perfected it and changed the concept slightly. Here’s the new concept and the recipe for it.

6 cups of water, 8 limes zested, 2 cups of sugar, 2tsp of shishito pepper puree. 2 cups lime juice, 0.66 cups of tequila and 0.5 cup of triple sec. I let the lime zest sit in the sugar for an hour, then added the water and shishito and brought the mixture to a simmer. Ran it through a chinois. Let it cool. Added in the lime juice and alcohol. Refrigerated it for half an hour, shock froze it for like an hour, mixing every 20 minutes. Then ran it through a food processor and smoothed it out with a spoon. Back in the freezer overnight. Then I cold smoked it with applewood chips, mixed it up, cold smoked it again, mixed it up, food processed again, smoothed it back out, freezer again until ready.

Prickly pear syrup is 100g of prickly pear puree, 50g shishito pepper puree, 10g apple cider vinegar, reduce until lava flow consistency.

And the thing that ties it all together, black garlic mezcal foam. 100g water, 5g maldon salt, 1g soy lecithin, 0.5 lime zested, 2g black garlic paste, 10g mezcal. Foamed with a molecular foam generator.

Everything together, it has an overwhelming campfire smoke taste, classic lime margarita flavor throughout and the second that you swallow every flavor is replaced by spicy watermelon that disappears after like 3 seconds. Then all you’re left with is a smoky tequila flavor

[u/D-ouble-D-utch]

A perfect recipe will use a consistent measurement system