Molecular Morsels By LAURENT GRECO of Bar Academy Paris www.baracademy.net Photos by LORAN DEHRINES

PINA COLADA L. GRECO WAY

1oz NESSON RHUM (a RHUM agricole from MARTINIQUE)
1oz Monin Coconut Syrup
5oz  Liquid Cream
1 Pineapple ring (from the can)
1 1/2oz of Pineapple juice ( from the can)
Method: Combine 1oz NESSON RHUM, 1 slice of pineapple (from the can), 6 cl of Pineapple juice (from the can) into a tall glass.  in a chantilly siphon combine 1oz Monin Coconut Syrup and Shake and 5oz  Liquid Cream. Close and add the CO2. Then top the cocktail with the coconut chantilly cream.
Garnish: Serve on a plate with a long bar spoon.

MOJITO FROM SPACE

Bacardi Rum
Mint leaf juice ( mint + water , mix and filtered)
Sugar cane syrup
Fresh lime juice
Alginate and Calcium Chlorure (Use Caution)
Method: Make a Mojito base prep combining Bacardi Rum, Mint leaf juice, Sugar cane syrup and Fresh lime juice. Use the Spherification Technic Alginate and Calcium Chlorure to make Molecular Mixology Caviar (again use caution). Place Caviar into a shot glass.
Garnish: Then it’s served on a tray with cold PERRIER water on the side.

COQUINE

EAU DE VIE DE FRAMBOISE
MOET ET CHANDON NECTAR
1 Fresh Raspberry
1 Karma flower
Method: In a champagne glass pour EAU DE VIE DE FRAMBOISE and 1 Fresh Raspberry. Then top with  MOET ET CHANDON NECTA.
Garnish: 1 Karma flower. You can find the flower at koppercrest.com.