Punch on the Pier (cocktail)

Punch on the Pier is a modernist, layered cocktail made with vodka, blue Curaçao and fruit juice. Please note that this should not be consumed by anyone allergic to soy products.

Punch on the Pier (cocktail)

Servings:	Serves 1
Calories per serving:	350
Ready in:	5 minutes
Prep. time:	5 minutes
Cook time:	None
Difficulty:
Recipe author:	JuliaBalbilla
First published:	23rd June 2016

Best recipe review No thanks 2/5 I'd rather have a lager, anyday! Susie

{{RecipeIngredients For the Curaçao air | 2g soy lecithin | 100ml blue Curaçao | 180ml water |For the rest | Ice cubes | 1 slice orange | 1 slice lime | 1 slice lemon | 1 maraschino cherry | 15ml (1 tbsp) blue Curaçao | 15 ml (1 tbsp) vodka | 80 ml grapefruit juice | 120 ml orange juice }}

Method

1. For the Curaçao air
2. Tip the soy lecithin into and ordinary drinking glass
3. Add the blue Curaçao and the water
4. Using a stick (immersion) blender. whisk until you have a light foam (air)
5. Reserve
6. For the rest
7. Half fill a Martini glass with ice cubes
8. Add the citrus slices and the maraschino cherry
9. Pour in the blue Curaçao
10. Slowly and carefully add the vodka, using the back of a spoon to help control the flow, if necessary
11. Then add the grapefruit juice and the orange juice separately in the same slow and careful manner
12. Gently scoop the whisked air onto the top and serve

Recipe source

• The Molecular Gastronomy Network where you can also see a video of it being made.

Chef's notes

It can be quite a job whisking up the foam and it may take several minutes. Next time, I will use the whipping syphon as that should do the job much more efficiently. When layering the ingredients, you are not expected to make rows of neat stripes (for which you would use a different type of glass anyway). You should aim for a slightly blended appearance so that it resembles the colours of the sea, sand and waves

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