Bombay Sour by Jaimie van Heije

Name: Bombay Sour by Jaimie van Heije
Ingredients: 90 g Lime juice; 165 g mango boiron; 4 drops of angostura; 35 g Sushi vinegar; 50 g Egg white; 50 g Spinach; 2 g Agar; 50 g Jalapeno; 450 g soy oil; 5 g jalapeno liquid; 300 g Lime juice; 2 units.items Oysters; 1 cornflower; chilli cress; 1 g Gellan; 2 Yuzu juice; 6 drops of angostura bitters; 8 Mirin; 400 g Bombay Sapphire; 2 Pisco; 10 mango juice

A refreshing and spicy cocktail with oyster and gin, lemon and spices reminiscent of the flavors of India.

Bombay Sour by Jaimie van Heije.

Ingredients

90gLime juice

165gmango boiron

4drops of angostura

2gAgar

1gGellan

35gSushi vinegar

50gEgg white

50gSpinach

50gJalapeno

450gsoy oil

5gjalapeno liquid

1cornflower

chilli cress

300gLime juice

2Yuzu juice

6drops of angostura bitters

8Mirin

400gBombay Sapphire

2Pisco

10mango juice

Preparation

Weigh the mango, lime juice, and angostura in a pan.
Add the gellan and agar and boil for one minute.
Pour into a bowl and let cool completely.
Blend the gel in a food processor.

Blend the jalapeno, spinach, sushi vinegar, jalapeno liquid, and egg white in a food processor.
Slowly add the soybean oil until the desired thickness is reached.
Season with salt.