- pour 4-5 ounces of Luna D'or Prosecco extra dry into an empty champagne flute
- add .75oz St. Agrestis Inferno Bitter
- add .75oz Green Chartreuse
- add 2 ds of Hella Apple Blossom Bitters
- spoon in 2-3 bar spoons of "Nixta Caviar" **
(sodium alginate/ calcium citrate/ distilled water) - garnish with manicured and expressed orange peel
**Nixta Caviar (3 Steps)
1. Blend until dissolved and solution begins to thicken
- chilled-500ml Nixta licor de elote
- 5g sodium alginate
- *note- if using a high powered blender, operate for 5 minute minimum to ensure sodium alginate dissolves
- refrigerate for at least two hours.
- use a chamber vacuum-sealer or vacuum pump-for wines to extract excess air from mixture
2. Spherify
- create a solution of 1000ml distilled water to 5g calcium citrate and whisk until dissolved for the first of 3 rinse baths
- drip step 1 solution (nixta licor de elote & sodium alginate solution) 3-4 inches above the step 2 solution and wait at least 3 seconds before removing the caviar
3. Rinse
- Rinse the "caviar" in 2 distilled water baths and strain off and store for future use.
**note. If storing for more than 1hr, pour nixta licor in the container with the "caviar" to extend the life of the pearls for an additional day or two.