Liquid Kitchen Luxury Gin & Tonic - Kathy Casey's Liquid Kitchen - Small Screen

Sign up for the Small Screen Email Newsletter: http://vid.io/xdM Be the first to know when new episodes air on our site! This recipe for a gin and tonic takes the classic to a new level. Infused bitters and a cucumber lime foam make this g&t anything but typical. Watch this video on Small Screen: http://www.smallscreennetwork.com/video/710/liquid_kitchen_luxury_gin_tonic/ Recipe: Cocktail 1 lime squeeze 1 1/2 ounces Martin Miller's Gin 3 dashes Quick Infusion Tonic Bitters 2 to 3 oz DRY Blood Orange Soda Liquid Kitchen Cucumber Lime Foam microplaned lime zest Quick Infusion Tonic Bitters 8.5 oz bottle of Monin Bitters 1 Tbsp. of powdered chinchona Cucumber Lime Foam 2 sheets gold/bronze strength gelatin 4 oz Monin Cucumber syrup (available at www.monin.com) 2 ounces fresh lime juice 2 ounces water 3 ounces simple syrup 4 fl oz pasteurized egg whites Instructions: Cocktail Squeeze and drop the lime into an old fashioned glass. Measure Martin Miller's Gin, bitters and soda. Add ice and stir. Top with Cucumber Foam and a fresh zesting of lime zest. Quick Infusion Tonic Bitters Place bitters and cinchona into a small iSi gourmet whip. Charge with 2 N20 chargers. Shake lightly. Let sit for one hour. Strain through mesh strainer or cheesecloth. Place in small bitters bottle and label Tonic Bitters Cucumber Lime Foam Place gelatin sheets in a bowl of ice water and "bloom" (soak till soft) for about 10 minutes. Combine the cucumber syrup, lemon juice, water and simple syrup. Strain through a fine strainer into a small saucepan. Remove gelatin from ice water and squeeze out excess water and then add to pan of liquid. Heat over medium-high heat just until gelatin is dissolved - Immediately remove the saucepan from the heat. Do not boil. Let cool about 10 minutes -- or until room temperature. Place egg whites in a bowl, then whisk in the cooled mixture till incorporated. Pour mixture into iSi whip canister. Charge with 2 iSi cream (N2O) chargers -- and IMMEDIATELY SHAKE WELL. Refrigerate at least 4 hours or overnight. Shake well upside down before discharging foam onto cocktail. Store in refrigerator for up to 10 days.