Brad and Jules welcome author, podcast host, photographer, and cocktail spherification expert Renya Edmonds to push the boundaries of drinkable science. Think Jello shots are impressive? Renya is about to revolutionize your cocktail game entirely. 

 

In this episode, Brad walks you through the classic Cantarito served in traditional clay mugs, Jules freestyles a completely unmeasured riff straight into a bottle, and Renya guides us through the precise art of molecular mixology to create edible cocktail pods. Yes, cocktails you can bite into. 

 

Cantarito (the drink, not the pod): 

First, go order some clay mugs on amazon - look up cantarito mugs, get those 

Get your clay mug, chill it, and then rim it with Tajin 

In your shaker add: 



2.0oz of Reposado Tequila (blanco is fine if you prefer) 






0.75oz of Fresh orange Juice 






0.75oz of Fresh lime juice 






0.5oz of Fresh lime juice 






Pinch of salt 






Ice 




Shake it like you mean it - about 20 secondes 

Fill your clay mug halfway with ice 

Strain your shaker into the mug 

Top off with Squirt 

Garnish with a lime wedge 

 

Ready to attempt the pods? You'll need some specialized equipment: a kitchen scale (gram precision), sodium alginate, calcium lactate, an airtight container, and an immersion blender. We know it sounds intimidating, but the payoff is extraordinary. Oh… and get some ice cube trays if you don’t have them. The ones with the silicon bottom work pretty slick.  

 

Sorry, I know this is a lot, but the fun that will follow is worth it 

 

FIRST make your Sodium Alginate bath 

5g Sodium Alginate 

1 Liter Distilled Water (IT MUST BE DISTILLED) 

1/3 cup of sugar 



Using an immersion blender, combine sodium alginate, sugar and distilled water in a large airtight bowl 






Let sit for 1-24 hours to allow bubbles to dissipate  




Next, make your ingredients for your pods (ratio for about 10 pod) 

60 grams Reposado Tequial 

40 grams Fresh OJ 

20 grams Fresh grapefruit Juice 

15 grams Fresh lime juice 

65g Squirt 

Pinch of salt 

TOTAL should be 200 grams 

(you’ll need 6 grams of Calcium Lactate - hold this off to the side until you’ve read the directions) 



Heat 65g of Squirt on the stove top or in a mug in the microwave until boiling 






Add in 6g of calcium lactate, stir until dissolved. 






Add all ingredients together, measuring each liquid correctly 






Pour cocktail into ice molds, freeze for at least 6 hours, the longer the better 




Warm the sodium alginate bath to about 120 degrees F and prepare two bowls with cold water  



Drop one frozen cocktail pod into the sodium alginate bath and gently stir the water with a spoon (be careful not to touch pod with the spoon until the membrane has formed) 






Pick up the pod with a slotted spoon, wipe the bottom of the spoon with a paper towel, and transfer to the first cold water bath 






Rinse thoroughly by stirring the water, repeat the process rinsing the pod in a second water bath. 






Enjoy! 




Reyna Edmonds 

Find more ideas @reyna.edmonds 

Check our her podcast, Lunatic Soup 

Buy her book(!), The Unauthorized Court Of Cocktails: Recipes for your Romantasies 

 

The Art of Drinking 

IG: @theartofdrinkingpodcast  

Website: www.theartofdrinkingpodcast.com  

 

Join Jules 

IG: @join_jules 

TikTok: @join_jules  

Website: joinjules.com 

 

Uncle Brad  

IG: @favorite_uncle_brad 

 

This is a Redd Rock Music Podcast 

IG: @reddrockmusic 

www.reddrockmusic.com
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