Oaxacan Jellyfish Recipe

Bruise the lemongrass stalks with the back of a knife and chop into 1–2 inch pieces. In a small saucepan combine water and sugar and bring gently to a simmer, stirring until sugar dissolves.

Add the bruised lemongrass to the syrup, reduce heat to low and simmer 8–10 minutes to extract flavor. Remove from heat and steep 20–30 minutes off heat for stronger aroma.

Strain the syrup through a fine mesh into a clean container. If using butterfly pea flower (for blue color), steep 1/2 tsp dried flowers in 2–3 tbsp hot water until deep blue, strain and stir that blue concentrate into the lemongrass syrup. Alternatively add a pinch of blue spirulina for natural color. Chill before using.

Make a strong lemongrass tea: pour 1 cup of freshly boiled water over 2 lemongrass stalk pieces or 1 tbs dried lemongrass and steep 10 minutes. Cool to room temperature and chill briefly so it is cold but aromatic.

In a tall mixing vessel, combine the chilled lemongrass tea and 1 tsp soy lecithin. Using an immersion blender, aerate the surface to create a stable foam. Let foam rest 30–60 seconds so bubbles stabilize.

To infuse smoke: place a small metal or heatproof dish inside a larger dome/smoking cloche or a deep bowl. Put 1 tbs lemongrass or wood smoking chips on the dish and ignite by heating briefly with a torch until it smolders. Invert the cloche/dome over the dish to capture smoke. Spoon a small amount (1/2–1 tsp) of the soy lecithin foam into the dome and let it sit to absorb smoke for 10–20 seconds, then gently transfer the smoked foam bubble onto a small plate for later placement on the cocktail. (If you have a smoking gun, lightly smoke the foam for 5–10 seconds.)

Optionally coat the spoon with a drop of neutral oil to help shape the bubble. Make only as many foam bubbles as needed to serve immediately — they hold best for 5–10 minutes.

Fill a cocktail shaker with ice (large cube or plenty of smaller ice). Add 2 oz Dakabend Oaxacan rum, 1.5 oz fresh pineapple juice, 0.75 oz fresh lime juice, 0.5 oz blue lemongrass syrup and 0.5 oz coconut cream.

Dry shake vigorously (no ice) 8–10 seconds to emulsify the coconut cream with the other ingredients, then add ice and shake hard 10–12 seconds to chill and dilute appropriately.

Double strain the cocktail into a chilled coupe or Nick & Nora glass containing one large ice cube or light crushed ice, to leave a silky, almost translucent body reminiscent of 'jellyfish.'

Top very lightly with 0.5 oz clear soda water to lift aromatics and create slight effervescence (or omit if you prefer a richer texture).

Carefully place one smoked lemongrass foam bubble on the surface of the cocktail. Garnish the rim with a small pineapple wedge and lay a thin lemongrass stalk across the glass.

Present with the option to pop the smoked bubble — it will release a burst of lemongrass smoke as the drinker lifts the glass, enhancing the Oaxacan rum and pineapple aromatics.