Jellification is a technique in molecular cuisine that is also used in molecular cocktail making. It is a process to thicken and stabilize liquids, to achieve a gelatinous texture. ♦️WHERE DOES GELATIN COME FROM? “Fish tail” gelatin (grouper, anglerfish, sturgeon). 80% of European gelatin comes from pork skin, 15% comes from bovine skin, and […]
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Spherification is a culinary technique that is used to encapsulate a liquid or cream in a thin membrane with a gelatinous texture. The sphere can be used to contain wines, vinegars, creams, etc. and of course, fruit purées!. If the spheres are small, they are normally called caviar, fake caviar or pearls Spherification is a reaction that is […]
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Presentation of our Purefruit for cocktail making, gastronomy and hospitality press in general We tasted and mixed them and tested their complete versatility with the assistance of Luis Inchaurraga An event carried out with a small group with a large influence on the world of communication in the hospitality sector at which we were able to enjoy the complete range of Sanz […]
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Try our version of the classic Irish Coffee; Orchard Coffee Cocktail. Did you know how the Irish Coffee was invented? In 1942 passengers on a flight were arriving at Shannon, an airport in the southwest of Ireland, they were frozen to the bone and in the restaurant there, the chef Joe Sheridan got them warmed up with a hot coffee […]
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Recipe with the new 95% FRUITS OF THE FOREST Purefruit…. fas-cin-at-ing! 😍 📌WILDBERRY SMASH ▪️45 ml Gin ▪️30 ml black tea ▪️30 ml Fruits of the Forest purée @sanzcocktails ▪️22.5 ml lemon juice ▪️15 ml Sanz vanilla syrup 📌HOW TO MAKE IT? ✔️Shake all the ingredients with ice ✔️Double strain into the Highball glass full of ice […]
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How to make foam with a siphon for a cocktail. Foam is the result of combining a flavoured and well-strained liquid with bubbles of gas, normally No2, and a stabilizing agent or emulsifier: fats, gelatines, egg whites or starch. They can be cold or warm and can be made with practically any flavour 😋. […]
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How to work with ice in cocktail making. Ice is one of the most important cornerstones of cocktail making. As bartenders we have an obligation to know how to handle ice for our cocktails. The only reason why a cocktail dilutes is because the ice melts and turns to water. ▫️In the video you will […]
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How to do Milk Washing in Cocktail making: How to do Milk Washed in Cocktail making The clarification of spirits is carried out using this technique: Milk Washing = Using milk to take the edge off the spirits that were produced in the time of Benjamin Franklin. WHAT DOES IT INVOLVE? ▫️Manipulating casein, a component in milk. By doing […]
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