Has anyone tried this? It's a special kind of "cooking" that makes flavored foams, "airs", gelatin like beads, etc. I just tried it for the first time using the spherification method. I made Bushmills Irish Whiskey "caviar."
It's floating in our beer now. When you drink it, the tiny spheres of alginate-skinned whiskey enter your mouth with the beer and when you press the liquid against your soft palate, the skin breaks and a tiny spurt of whiskey floods your mouth.
This isn't a great video but its exactly what we just did. THank you hubby for helping me get the whiskey to mix right!