Pear/St. Germain Sphere
Saved by 4 People
About this Cocktail

I got my partner a Molecular Gastronomy kit for Christmas and I decided to have some fun with it. The sphere's are fun but not too practical because they are so fragile. This recipe is from

  • Pear Elderflower Mix - 40 g (1.4 oz) Pear Vodka (Absolut or Grey Goose) - 40 g (1.4 oz) St. Germain - 40 g (1.4 oz) water - 20 g (0.7 oz) grapefruit juice - Mint leaf - Sphere Mixture Ingredients - 140 g (5 oz) Pear Elderflower Mix - 3.6 g Calcium Lactate Gluconate - 0.6 g Xanthan Alginate Bath - 1000 g (35 oz) of water 5 g sodium alginate

Start by preparing the alginate bath. Mix the sodium alginate in the water using an immersion blender until the sodium alginate is completely dissolved. If this is your first time doing this, be aware that this may take longer than expected. Let it rest for 24 hours in the fridge so that the air that has entered the mixture disappears and the sodium alginate is completely rehydrated.

Then create the pear elderflower mix by mixing the vodka, St. Germain, water and grapefruit juice. Then mix in the calcium lactate gluconate and finally add the Xanthan and let it hydrate for 1 minute. Then mix it using an immersion blender and leave it in the fridge for 24 hours to eliminate the air bubbles.

You are now ready to start the spherification process! Remove the alginate bath from the fridge. Scoop the pear elderflower mixture with a half sphere 5ml measure spoon and carefully pour it into the alginate bath. It is important that the martini spheres don’t touch since they would stick together. Leave the spheres "cooking" for about 2 minutes in the alginate bath and then carefully remove them using a slotted spoon.

Then rinse them very gently with water and strain them carefully. If desired they could be stored in a sealed container with water in the fridge. To improve the technique read 10 Tips to Create a Perfect Sphere.

Serving suggestions

- Serve in appetizer spoon


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