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Exploring the world through cocktails, shit hole restaurants, and UrbanAg

Category Archives: Cocktails

A Cocktail-a-Day #15: The Best Fucking Chai (and chai-based cocktail) You Will Ever Have

So, yeah let’s face it, the Chai Tea Latte Mocha Frappuccino Grande bullshit you get in Starbucks is putrid. Most people don’t know what real chai is. Or that “chai” means “tea” and when you say “chai tea latte”, it translates to “tea tea latte”.

Kinda like “Sahara desert” means “desert desert”. Or “Los Angeles Angels” means “The Angels Angels”

So today, I will educate you all on how to make the best chai you have ever had.

The first step to making a good chai is to eliminate or minimize water. Yeah, that’s correct. You heard me right the first time. Water-based chai’s, while they do the trick, are simply too watered down and feel “thin”. To make real chai like they have it back in India, you need to substitute the water for milk. If you make that one change, your chai will taste 10x better.

Keep reading for the rest of the recipe.

Original Recipe (makes 1 serving)

– 2 cardamom pods

– 4 black pepper corns

– 1 tsp. grated or julienned ginger


– 1/8 tsp. of chai masala powder

– 1 cup milk (low fat or otherwise; the fatter the better..haha)

– 1/4 cup water

– 1 tsp. black tea (any black tea, but Darjeeling or Kenyan varieties are best)

– sugar to taste

1. Combine the cardamom, peppercorns, and ginger in a mortar and grind roughly (if you don’t have the chai masala)

2. Combine all ingredients, including milk, water, and sugar into a saucepan. Bring to boil on medium heat.

3. Once the tea boils over (and I mean boils over the edges), simmer on low for another 4 min. until the chai turns a deep brown color.

4. Filter through a sieve and serve piping hot.

Bam! Just like that. The best chai you will ever have.

Modified Recipe

You can easily turn this into a digestive (or an early morning boozy pick-me-up) by cutting back on the milk and making up the difference in alcohol. Recipe as follows:

– 1/2 cup water

– 1/2 cup milk

– 1-1/2 oz. Amarula

– 1/2 oz. Kahlua

Follow the same procedure as above. Filter the tea and stir in the Kahlua, Amarula, and sugar. Let it cool down naturally or in the fridge.

Serve over ice.


The delicious combination of ginger and cardamom is by far, the best way to wake up in the morning. There’s simply nothing else that beats it. Except for maybe some equally delicious coffee from Phil & Sebastian.

Making the chai with milk makes it fuller, thicker, and “luxurious.” In Hindi, the phrase “kadak chai” is used, which means “strong tea”. The full meaning of the word “kadak” is lost in translation, but if you want some kadak chai, this is the only way to do it.

I found adding the Amarula and Kahlua changed the taste profile of the chai, but not so much so that I couldn’t taste the cardamom anymore. It definitely tasted better chilled, over ice than when it was served hot, so I would try it that way.

Let me know how you guys make out!


A Cocktail-a-Day #14: The Classic, Most Traditional Bloody Mary Recipe?

I love Bloody Mary’s. Who doesn’t like breakfast and alcohol in the same drink? Just found out that a Bloody Mary is considered to be a “hair of the dog” drink that is consumed with the express purpose of lessening a hangover. Basically, a hangover cure.

In my quest to find the best and most traditional recipe, I discovered that the drink has a contentious history. No one really knows where it originated. The most plausible and oft-quoted story involves Fernand Petiot, a bar tender working at the New York Bar in Paris, invented it in 1921. However, it was not transformed into the brunch drink we know today until he was at the St. Regis hotel in NYC in 1933, where he added the special ingredient Tabasco sauce.

It is also possible that a comedian by the name George Jessel who frequented the 21 Club invented it and Petiot simply added the finishing touches in 1939. It seems the original version of the Bloody Mary was simply a 50/50 vodka/tomato juice mix without any of the ingredients fancy ingredients.

IMG_0059As for a “standard” recipe, I think that’s just a laughable notion. BM is probably the most experimented cocktail next to the martini based on the literally 10s (maybe even 100s) of variations that I found on the Internets. Here’s the most classic recipe I could find (warning, it’s not as awesome as we have come to know it):

1 oz. vodka

3 oz. tomato juice

1 oz. lemon juice

Salt & Pepper

Celery stick (optional)

Combine the ingredients over large ice (so it doesn’t become a watery mess) in a highball glass and stir to ensure even mixing.

That’s it. No Tabasco, Worchestershire sauce, rimming the glass with celery salt, or anything else.

Uh ok.

So I made myself one just for shits & giggles, even though I had all the pre-requisite ingredients.

It was…meh.

With none of the complex flavours of Tabasco and Worchestershire, the classic version of the drink had lost its potency. What makes BM the tipple of choice for me is the harmonious blend of sweet, spicy, salty, and sour. The classic version has the saltiness and sourness, but lacks the oomphf to make it stand out.

I plan on making my way through some of the variations I have seen on the net to come up with my personal favourite. But I would encourage everyone to try the classic version just to be able to appreciate the more contemporary, modernist versions.

Happy experimenting!

A Cocktail-a-Day #13: Zubtonic (vodka + tonic) @kenterv

Another late day. I was actually pretty tired today – my hectic schedule is catching up with me. Working on another project of mine called AudioMob. It’s basically a 40 min. long choreographed flash mob that is a mix of Simon Says and Jane’s Walk. Imagine 100s of people downloading the same mp3. At a pre-determined time and location, everyone hits ‘Play’ and out comes a mix of music and instruction which directs people to go from place to place while doing cool, crazy things along the way! It was directly inspired by The mp3 Experiment that was created by Improv Everywhere. These guys are the bomb.

ImprovEverywhere’s events pull in 1000s of people. Ours aren’t that ambitious, but it’s still lots of fun to see people engaged and having fun and interacting with their city in new ways. This is going to be 3rd year of Audiomob and is going to be the most ambitious. Here’s our video from AudioMobYYC #1:

This year’s Audiomob takes place on July 20th. RSVP on our Facebook page if you are interested in coming!

Today’s recipe was inspired by a friend of mine who recently came back from a trip to Japan. Apparently, he had this great high ball at a random hostel that was made from Zubrowka and tonic. I love gin + tonic so couldn’t pass up the opportunity to experiment with a classic. Here’s the recipe:

2 oz. Zubrowka vodka (Polish bison grass flavoured vodka)

3/4 oz. fresh lime juice

Tonic water


In a Collins glass, mix the vodka and lime juice over ice. Top up with tonic water and and mix using a bar spoon. Serve with a slice of lime (optional).


I love this drink. The natural sweetness of tonic water, the tartness of lime juice and the grassy flavour of the vodka combine really well to provide a refreshing drink. It definitely ends on a slight bitter and medicinal note, but nothing that’s unpleasant. Kinda like a lemonade, but having more complexity. I don’t think straight unflavoured vodka would work well as it would just taste like tonic and lime juice.

Zubrowka is traditionally served with apple juice. Apparently, it can also be served with vanilla ice cream (!) and ginger, both of which I have at home!

Zubrowka is an interesting vodka. This rye vodka (40% ABV) has a grassy, almost medicinal flavour, thanks to the bison grass. The medicinal flavour is a result of the way the bison grass flavour is extracted. I am not sure of the exact industrial process, but tinctures are essentially made by leaving the herbs to stand in alcohol for 2-3 weeks.

The name actually is derived from the root word zubr, the Polish and Belarusian word for the bison found in the Białowieża Forest that straddles the border of Belarus and Poland. The grass is a favourite of the bison who thrive in the area.

Funnily enough, Zubrowka is actually NOT available in the US as:

"…the tincture of bison grass found in Żubrówka is prohibited as a food additive by the Food and Drug Administration because it contains coumarin, which showed hepatotoxic effects in rats and has a blood thinning effect." {Source: Wikipedia}

Canadians have no such problems. We like out liver damage in all forms. It is freely available, just like Absinthe.

Zubrowka is traditionally served with apple juice. Apparently, it can also be served with vanilla ice cream (!) and ginger, both of which I have at home! I think next time, I am going to try and rim the glass with kosher salt and muddle fresh lime to release more of the citrus oils.

Happy drinking!

A Cocktail-a-Day #12: Sex for the First Time

Computer is acting up, so this is going to be short post. No photos either for that reason. If you didn’t know already, WP has a great feature where you can email your blog post to a secret WP address instead of logging into their web interface. It’s pretty handy.

The party yesterday was pretty awesome. Good times were had. The Grande Marnier infused mini-melons didn’t turn out all that awesome though. I left the bottle in for over an hour but couldn’t get any alcohol in. I think the mini-melons don’t have enough volume/capacity to absorb more any more liquid. I read on wikihow that you can insert a syringe and withdraw fluid from the meat, but I didn’t have one handy so couldn’t verify that. I think the easiest solution is to just buy a regular-sized melon.

We did get inspired to create an awesome shot though. Pretty simple to make, but frickin’ delicious. Some would call it girly, but heck, if it’s delicious, who gives a shit.


1 oz. SOHO lychee liqueur

1 oz. Crabbie’s ginger beer (Crabbie’s only – all others suck)

Combine both ingredients in a 2 oz. shot glass.

Serve liberally.

SOHO tends to be pretty sweet, so you might want to up the ginger beer concentration. Or vice-versa. It’s all good. Either way, it’s a delicious shot that will keep you coming back for more.

As for the name, in my drunken state, I felt the expression on the party girl’s face was that of having sex for the first time. A little painful, but ultimately really good…haha.


A Cocktail-a-Day #11: Whole Watermelon & Grand Marnier (alternative to vodka-watermelon)

A dear friend of mine recently graduated from the Masters in Education program at the University of Calgary and is having her grad party today. What better way to celebrate that than to get drunk?

As this is a special occasion, I wanted a special treat. I am sure many of you have heard of this concept of emptying a whole bottle of vodka into a watermelon before? If not, you are in for a treat. This has been done countless times, so I am not going to recreate the wheel. Here’s a great video that takes you through all the steps:


I bought a couple of mini watermelons for two reasons:

1. Not sure how many people were going to turn up

2. Wanted to try a couple of different combos than just the plain vodka-watermelon

IMG_0048I wanted to know which other spirits I could pair with watermelon. This led to me the uber-cool website. You can search almost any ingredient and explore related ingredients you could pair it with. There’s a limited ‘lite’ version which gives you access to 100 ingredients and 25 beverages only. If you update to the pro version for 13$/month, that opens up the doors to 1000+ ingredients, 250 alcoholic beverages and other fun stuff. I think it would be a great tool if you are advanced amateur cook or pro chef, but otherwise I am not dishing out 13$/month. For the rest of us, there is a free option: I find it works just as well, but not as thorough or comprehensive and doesn’t break the results down into different categories. BUT, they have apps for Android and Apple, which is big plus.

It seems watermelon pairs really well with orange-based liqueurs and champagnes. I had both, but the orange flavour really appealed to be, so decided to go with the 200 mL bottle of Grande Marnier that’s been sitting on my counter for a while.

One thing to note though: it seems the mini melons have very limited capacity to absorb alcohol. Unlike in the video, I am still waiting for bottoms-up after 30 min. I am just going to leave it that for as long as it takes and then refrigerate for the party.

Will update tomorrow on how both melons tasted.

A Cocktail-a-Day #10: Celine Fizz (aka why gin & elderflower are awesome together)

IMG_0020Alright, short post today. It’s been another long in meetings and hanging out with friends. It’s awesome how now stressed out about time I am. Time is the true currency in life.

This one’s by Philip Ward of Death & Co. in Manhattan. Haven’t had time to research into him yet, so don’t know much about him. Here’s the recipe:

2 oz. gin

1/2 oz. St. Germain elderflower liqueur

1/2 oz. fresh grapefruit juice

1/4 oz. simple syrup

1/4 oz. fresh lemon juice

Dash of orange bitters

1 large egg white


1/2 oz. chilled club soda

1 grapefruit twist for garnish.

In a cocktail shaker, combine the gin, elderflower liqueur, grapefruit juice, simple syrup, fresh lemon juice, orange bitters, and egg white and shake vigorously without ice. Add ice to shaker and shake again. Strain the cocktail into a chilled fizz glass or flute and top with club soda. Pinch the grapefruit twist over the drink and rub it around the rim of the glass, then discard the twist.


Visually, this drink is much cloudier as I accidentally added a bit of egg yolk as well, Compare this with the Boris Karloff which just has egg white and how much more transparent it is. I believe this is called the

Rubbing the grapefruit twist gives an amazing aroma to the drink. To be honest, it dominates the orange bitters, but I am not complaining.

I love how the gin, elderflower liqueur, and grapefruit juice combine together. It seems these three ingredients are very powerful when combined. The drink starts with a sweet tangy note and ends with a nice elderflower liqueur note. The egg white adds a bit of richness/thickness to the drink for sure. I actually forgot to add a bit of soda water like the recipe calls for, and got a big blast of gin. Will have to remember to add it in next time.


This was another hard drink to photograph. The egg yolk made the drink fairly opaque so no amount of backlight would help. Plus, it was too dark in the foreground. I also was getting too many shadows and I couldn’t figure out why – it’s not like the setup was any different that before. I just don’t have enough room with my setup to move the lights around so they don’t cast crazy shadows. I have to figure out some other setup here.

This is what I ended up doing. I angled the light in the back so it “collided” with the light on the side to eliminate any shadows. It didn’t really work. You can tell the foreground is much darker and needs more light.

I gotta sit down and learn more about studio lighting, white balance correction and all that technical stuff.

A Cocktail-a-Day #9: Boris Karloff


Today was a busy day. You would think with not having a job I would have all the time in the world, but no, it seems I am busier than before. Maybe it’s the lack of priorities and urgency in my day.

Went to a really informative session hosted by the Calgary Food Committee called CALGARY EATS!. CFC’s vision is to create a sustainable resilient food system for the Calgary region and CALGARY EATS! was a community event enabling Calgarians to “come together, collaborate & start working on a projects that build a sustainable food system”.

The basic premise of the event was to allow Calgarians to put forward food project ideas and get feedback from the larger audience on the next steps needed to realize the dream. People pitched their ideas and then the audience could then choose which project they wanted to learn more about and work on.

My idea was enabling outdoor winter gardening. Sure, everyone grows herbs and shit indoors during winter, but what if you live in a small condo and don’t have the indoor team? Most condos & apartments have balconies that lay fallow for 8 months out of the year. What if you could turn that dead space into a productive piece of “land”?

So for the next few months, I am going to research various ways of outdoor winter farming in a condo. Sure, you can build yourself a “cold frame” or a green house, but all of those require you live in a house with a backyard, a luxury most people don’t have. It will be an interesting challenge.

Anyways, for today’s drink, I went back to my favourite cocktail book of all time: Food & Wine 2009 Cocktail Guide. This drink is the brainchild of Todd Thrasher, who I featured in my first cocktail: Sweet Basil. This man’s a genius. The ingredients didn’t look much to me at first, so to be honest, I had no idea what to expect. Plus, the egg whites in the drink kinda creeped me out. But I am glad I persisted. Here’s the recipe:

IMG_0042-23/4 oz. gin

3/4 oz. St-Germain elderflower liqueur

1 oz. fresh lime juice

1 tbs confectioners’ sugar (I just used the same amount of simple syrup)

1 large egg white


1 oz. chilled club soda

Pinch each of finely grated lime zest and freshly ground pepper for garnish.

In a cocktail shaker, combine the gin, St-Germain, lime juice, sugar (or simple syrup) and egg white. Shake at least 1 min. Add ice and shake again. Strain into an ice-filled Collins glass, stir in the club soda and garnish with lime zest and pepper.


Lime juice, gin, elderflower liqueur and egg whites?! What the what? But fear not. This is a DELICIOUS drink, especially if you are a fan of intense tangy, citrusy and sweet drinks. The elderflower adds another delicious burst of aroma and made the drink taste like sugarcane juice you get in Indian roadside stalls.

A note though: the drink has a faint “egg-y” smell, but not too overpowering. I could conveniently turn a blind eye to it. I threw in the lime halves just for presentation and the burst of lime flavour when you smell it. The pepper does nothing. Apart from that, I don’t have much to complain about it this drink.

Shaking the cocktail without the ice is called dry shaking. This allows the egg whites (the albumen) to emulsify without watering down the drink. If you don’t know how to separate the egg whites from the yolk, here’s a list of ways you can.

Give this drink a try. You won’t regret it.

A Cocktail-a-Day #8: Cilantro Cooler


I am looking forward to experimenting with more cocktails and learning more about the art of mixology as well. Also, bought a Molecular Mixology Kit from Molecule-R, so I am going to be experimenting with molecular gastronomy in my cocktails. F’ yeah.

For today’s cocktail, I have chosen another one of my perennial favourites. I was craving Mexican so I headed on over to Jalapeno’s Mexican Grill for the best tasting and best value burrito in Calgary. For $10, you get a burrito that will last you two meals…and then so more. Look out for a review soon.

Today’s recipe is by none other than Jamie Boudreau who is quickly turning into one of my favourite mixologists for his original use of herbs in a lot of his recipes. I originally featured Jamie Boudreau’s  Rosemary Paloma recipe on Day 2 (from the Food & Wine 2009 Cocktail Guide ). According to Boudreau, a good aperitif often hints at the meal that will follow. In that case, this cocktail would be a great lead up to any cuisine that makes heavy use of cilantro (like Indian and Mexican food).

IMG_0051Recipe is as follows:

1/2 cup chopped cucumber

5 cilantro leaves, 1 flowering cilantro sprig for garnish (optional)


2 oz. vodka

3/4 oz. fresh lime juice

3/4 oz. Simple Syrup

1 oz. club soda

In a cocktail shaker, muddle the cucumber and cilantro leaves. Add the ice and remaining ingredients EXCEPT the club soda. Shake well and double strain into an ice-filled Collins glass. Stir in the club soda and garnish.



There’s nothing like the sweet aroma of cucumber and cilantro muddled together. I love how refreshing this drink is. You almost get this minty after taste that just cleanses and refreshes your palette at the same time. The addition of club soda gave me the impression of drinking a cucumber-cilantro lemonade. Delicious!

Let me know what you guys think.

A Cocktail-a-Day #7: Champagne with Cointreau Caviar [Molecular Mixology]


Today has been a tough day. Got laid off.


Mixed feelings. I have been fantasizing about quitting for last few months, of taking 6 months and going back to India, living there for 6 months, getting in touch with my roots, experiencing life, and in general doing everything I have ever wanted to.

And now that it’s actually a reality, the lack of an income stream is front and center of my mind. It’s like a bad migraine that refuses to go away. It’s constantly there, making sure that you know it is there.

Initially, when I found out, I was elated. Now, I would have all this time to do whatever I wanted. Blog more. Finish up all the projects that I never had the time to. Get involved in the arts scene more. Start a business. Go traveling. The world was my oyster.

But four hours later when the reality set in, my mood changed. I have a headache that refuses to go away.

What am I going to do? Travel and “find” myself? That’s just idealistic bullshit. Everyone fantasizes about going traveling and getting into adventures and living life. But I wonder if that happens in reality. Haven’t read Eat.Pray.Love, but I bet it’s nothing like what happens in real life. I would love to join a culinary institute in India and learn how to cook Indian food from scratch. But I have no interest in being a chef (for now anyways). I can just stay in Calgary and learn from my mum..haha.

And how the hell am I going to pay for this condo (although admittedly, this is my only real major expense)? I am going to have to cut back on pretty much everything. I had a pretty casual relationship with savings…now I am going to have to really pay attention when I didn’t have to before.

An engineer by training, I find the profession keeps me intellectually occupied (and handsomely compensated) for 5 days of the week. But it also takes up a lot of my time. I have 6.5 years of experience that I am kinda walking away from if I decide not to re-join the workforce (if that’s an option at all). I am going to drain pretty much all of last year’s savings. What if I don’t get rehired…ever? I don’t really have that much experience. It’s going to be tough to re-enter the workforce if I take a break for two years. All my friends/classmates are going to be ahead of me in terms of experience and compensation. How am I going to deal with that?

I would love to be able to work 3-4 days a week, preferably remotely, and have a long weekend every weekend. I think that would be the ideal situation. There’s money to be made food blogging, but my impression is you need a lot of unique/niche content and the latter has to be very good. I don’t envision myself public speaking or writing books – I am not that good and am not sure I want to be. This is definitely more of a hobby than a full-time passion that I would quit everything for.

Anyways, I am rambling. Here’s today’s concoction.


Found a recipe for my first molecular mixology experiment online at (See previous post on Molecule-R Molecular Mixology Kit).

The recipe is as follows:

Caviar Ingredients

140 g (5oz) Cointreau

60 g (2oz) water (filtered water or with low calcium content)

1.6 g sodium alginate (0.8%)

Calcium Bath

500 g (18 oz.) water

2.5 g calcium chloride


Below is the step-by-step notes of making the caviar. I have left my notes and observations where appropriate.

1.  Prepare calcium bath. Dissolve the calcium chloride in the water and keep it in the fridge while you prepare the Cointreau mix for the caviar.

2. Mix the sodium alginate in the water using an immersion blender until the sodium alginate is completely dissolved, i.e. no visible clumps of alginate.

3. Once the sodium alginate is dissolved, mix with the Cointreau.  Pass it through a sieve to eliminate some of the air bubbles created by the immersion blender. **I found that leaving the alginate mix on counter top for 15 min.. didn’t do anything. The mix still had lots of bubbles suspended even after an hour I made the mistake of blending the Cointreau with the alginate instead of adding it after dissolving the powder.

4. Remove the calcium bath from the fridge. Fill a syringe with the Cointreau mixture and expel it drop by drop into the calcium bath. The syringe needs to be high enough for the drops to sink when they get in contact with the bath but not too high or the drops may break into smaller drops creating “baby” spheres. Leave the caviar "cooking" for about 1 minute in the calcium bath and then carefully remove it using a sieve. Then rinse it very gently with water to remove the calcium.

5. Consume immediately since the jellification process continues even after removing the caviar from the calcium bath and will eventually convert into a solid gel sphere with no magical liquid inside. **They are not exaggerating here. At the end of my shoot, there was no liquid inside – the spheres were all a chewy clump.


I had a pretty hard time making a perfectly round sphere…more sperm shaped than spherical. The basic problem was the thickness of the sodium alginate Cointreau. The fluid was too viscous to make a clean “break” – I was instead left with little tails as shown below.


I also didn’t follow instructions properly. I don’t have a weighing scale, so I couldn’t measure exact proportions of the Calcium Chloride. Also, the Molecule-R kit comes with Calcium Lactate whereas the recipe called for Calcium Chloride – not sure if it matters – but that could have made a difference.

The Molecule-R kit says to leave the alginate mix standing for 15 min. but even after an hour, air bubbles did not collapse. The air also made the caviar lighter than liquid,  causing them to float on top instead of sinking to the bottom. The picture below shows the tiny air bubbles trapped inside the caviar.


The final result wasn’t very good. The caviar floated instead of dropping to the bottom of the coupe due to all the trapped air. I made some more caviar spheres after a few hours and those sank to the bottom fine. I am guessing 15 min. is too short.

Well, an interesting first experiment with spherificiation. Lots more to come. Stay tuned!

A Cocktail-A-Day #6: Unboxing of the Molecule-R Mixology Kit

I have been fascinated with molecular gastronomy as far as I can remember. However, I have a hard time defining or describing what it really is. From my brief research into the topic, I can summarize that “molecular gastronomy” is a branch of food science that investigates the science behind the physical and chemical processes of cooking. Most foodies would associate it with the celebrity chef Ferran Adria, the owner of the now-defunct El Bulli restaurant. The term was originally coined in 1992 by an Oxford physicist Nicholas Kurti and the French chemist Herve This and is now associated with a style of cooking that you see at super high-end restaurants such as Alinea of Chicago.

yuzu-sphereBut really, it’s just some cool shit. Yuzu-Cilantro Spheres? Yes! Carbonated Mojito Spheres? Double Yes!! Cocktail INSIDE an Ice Sphere? Triple yes!!! How can you not want to experiment and play with all these awesome recipes and techniques?



Oh, also I am a Chemical Engineer so I get excited by molecules and science shit. Who knew all those chemistry courses in university would actually come in handy?

Molecular-R Molecular Mixology Kit

So I finally took the plunge and bought the kit from for CAD$58.95. The kit comes with the following:

    • 5 sets of food-additives:
      • Agar-agar – 10 sachets of 20g each
      • Calcium Lactate – 10 sachets of 20g each
      • Sodium Alginate – 10 sachets of 20g each
      • Soy Lecithin – 10 sachets of 20g each
      • Xanthan Gum – 10 sachets of 10g each
    • 1 set of tools:
      • 5 pipettes
      • 1 slotted spoon
      •  1 set of measuring spoons
    • A Quick Start Guide
    • DVD with 50 recipes




The Quick Start guide is pretty well laid out and has plenty of illustrations on how to get started. Molecule-R recommends that you experiment with recipes in the booklet first to master some basic techniques before moving onto the the more advanced DVD recipes.

Of note, you will need a immersion blender to mix the alginate-water solution as apparently an egg-beater may not be powerful enough. You may also want to invest in a fine sieve and silicone ice moulds (for some of the more advanced techniques like Mojito Spheres).

I am pretty pumped to play with my kit. Haven’t had time to play with any recipes yet, but that’s what I will be doing over the next few days. Meanwhile, here’s a more in-depth review from GeekMom over at Wired Magazine that covers making some of the recipes as well.

Time to play with some recipes!