In times of scarcity, some of the most brilliant ideas come to light. Upon returning to Brazil from a stint in London bars, bartender and consultant Marcelo Serrano faced a challenge: the absence of ginger beer on local shelves, only found in fancy grocery stores at exorbitant prices. The ingenious solution? Craft a substitute infused with ginger’s aromatic essence and nuanced spicy, citrusy undertones. Inspired by the gastronomic techniques of chef Ferran Adrià, Serrano blended simple syrup, lemon and ginger juice, a touch of bitters and an egg white in a siphon. The result—powered by nitrous oxide (N2O)—was a bubbly white cloud that added a silky texture to the cocktail and became the go-to preparation for Moscow Mules in Brazil.
Brazilian Moscow Mule
Marcelo Serrano | São Paulo
Ingredients
Serving: 1
- 1 1/2 ounces vodka
- 4/5 ounce lime juice
- 4/5 ounce simple syrup
- 3 dashes bitters
- ginger foam (see Editor’s Note)
Directions
- Fill a chilled copper mug with ice cubes.
- Add vodka, lime juice, simple syrup and bitters, then stir to combine.
- Top up with ginger foam.
Editor's Note
Ginger Foam
6.7 ounces (200 milliliters) rich simple syrup (2:1, sugar to water)
8.5 ounces (250 milliliters) lime juice
3.4 ounces (100 milliliters) ginger juice
4.2 ounces (125 milliliters) egg white
7.6 ounces (225 milliliters) citrus soda, such as Schweppes Citrus
1 gram xanthan gum
Directions
Mix all ingredients and add to an iSi siphon, then charge with one nitrous oxide (N2O) canister. Refrigerate for at least 6 hours before use.