Black Pepper-Infused Spicy Margarita Spheres

Black pepper lemon syrup

• ½ cup lemon juice
• ½ cup distilled water
• ¾ cup white sugar
• ¾ tsp ground black pepper

Tequila solution

• 1 cup black pepper lemon syrup
• ½ tsp (2 g) xanthan gum
• 1 sachet (5 g) calcium lactate
• 1 cup silver tequila (gold works too)

Sodium alginate bath

• 2 cups (450 ml) distilled water
• 1 sachet (2 g) sodium alginate
• ¼ cup white sugar

To serve

• Salt flakes, extra ground pepper (optional), freeze-dried raspberry powder (optional)

Method

1. Combine the syrup ingredients in a saucepan, bring to a boil, and simmer to a thin syrup consistency (about 1 cup). Cool to room temperature and strain out the pepper.
2. Combine 1 cup of the spiced syrup with the tequila. Add the xanthan gum and blend with an immersion blender until thickened and dissolved. Add the calcium lactate and blend further. Cover and rest overnight in the fridge.
3. For the bath: combine distilled water, sugar and sodium alginate and blend until dispersed and thickened. Cover and rest overnight in the fridge.
4. Set up the tequila solution, the alginate bath, a bowl of distilled water for rinsing, and serving dishes. Scoop about ½ tbsp of tequila solution and drop it smoothly into the alginate bath; swirl gently if needed so it sinks. Leave 4–5 minutes, then remove with a slotted spoon.
5. Rinse the sphere in the distilled water, then transfer to a serving dish. Test the first sphere for a sturdy membrane; leave longer in the bath if needed.
6. Sprinkle with salt, pepper, and raspberry powder, and serve.

Serving suggestion: drop a sphere into a shot glass of chilled vodka, with a slice of lime and salt on the rim.

Tip: drop the tequila solution into the alginate bath in one smooth motion — too slow and it won't form a neat shape; too fast and the sphere may float, in which case gently swirl the bath to help it sink.