The Mo and Rita Shooter
{{#rendered}} {{/rendered}}(Capiz Lounge)
Casey Carney, bar manager for the Capiz Lounge in South Boston's Seaport district offers up a tasty and unique take on the classics. After all, who wouldn't enjoy Cosmopolitan “spaghetti?”
Cook Time:10 min
Prep Time:
{{#rendered}} {{/rendered}}Total Time:10 min
Servings: 8
Ingredients:
2 ounce Grey Goose Limon
{{#rendered}} {{/rendered}}2 ounce Cranberry Juice
1 ounce Fresh Lime Juice
2.4 gram Agar Agar
{{#rendered}} {{/rendered}}2 ounce Don Julio Blanco
1 ounce Cointreau
1 ounce Fresh Lime Juice
{{#rendered}} {{/rendered}}1 ounce Lemon Juice
1/2 ounce Simple Syrup
4 gram Gelatin
{{#rendered}} {{/rendered}}4 limes, halved and hollowed out
Preparation:
Heat lime and cranberry juice to a simmer, then add the vodka and Agar Agar, remove from heat and and whisk until smooth.
Pour the mixture onto a small sheet pan and chill until set,
{{#rendered}} {{/rendered}}Slice into thick strands and serve it up in a cocktail glass. If you're not confident your sheet pan is non-stick enough to release your booze-laden spaghetti, hit the sheet with a thin layer of cooking spray or line it with plastic wrap
Bloom the gelatin in ice cold water, then set aside
Set aside and heat 1 oz. of Don Julio and remaining liquid ingredients for 2 minutes to just below boiling
{{#rendered}} {{/rendered}}Remove gelatin from the ice bath and whisk together with the remaining liquid until smooth
Then fill the hollow lime skins with the mixture and slice into wedges after it sets, usually overnight.
Pair the two shooters up and watch the fun.