Rob Floyd, the lead bartender for the SLS Hotel in Beverly Hills, stopped by the KCAL9 studios to demonstrate the making of the hotel's famous Liquid Nitrogen cocktail. Check out the recipe below:
Step One: Add 5 to 6 ounces of prepared caipirinha mix (cachaça, lime juice, and sugar) to a large stainless steel bowl.
Step Two: Very carefully and slowly, begin pouring a thin stream of liquid nitrogen into the bowl.
Step Three: As you add the liquid nitrogen, whisk constantly to ensure even freezing. This creates the “ice cream” texture, which is creamy and soft but still a solid mass.
Step Four: Add more liquid nitrogen as needed to achieve desired texture, making additions slowly and very sparingly, whisking steadily after final addition. Mixture should be a solid mass but still creamy and soft.
Step Five: When mixture is evenly frozen and soft, spoon it into a serving glass. To finish drape fresh tarragon leaves over the top and garnish with edible flowers and freshly grated lime zest.
[via CBS Los Angeles]