We’ve seen layered cocktails, but have you ever seen a mirrored one? This drink is inspired by a philosophy I deeply resonate with: the outer world is a reflection of your inner world. It mirrors your energy, your projections, your beliefs. We don’t just see people for who they are, we see them through the lens of ourselves
I firmly believe we attract people who reflect back our unhealed wounds. I used to date emotionally unavailable men and swore I wasn’t like them. But looking back, they were holding up a mirror I wasn’t ready to face. Unless you acknowledge and accept the hidden parts of yourself, you’ll stay trapped in cycles. And some reflections? They’re hard to unsee... like your retainer, bruh. I’m proud to say I broke that cycle, but that’s not enough for me. If I’m not attracting the partner I deeply desire, it means there’s still more inner work to do. Or… are we supposed to bet on someone’s potential, hoping one day they become who we truly desire?
The concept: two sides of the drink represent “same, but different”—finished with a rose tinted lens we all tend to wear when stepping into the dating scene. This is a two-portion drink in one glass—consume wisely, or instead of reflecting, you might end up calling them.
Recipe:
Liquid Portion:
1.5oz Miso infused Vodka: I did vodka:miso 10:1 ration for infusion, left in room temp for 5hours then put in freezer overnight, strain through coffee filter
1oz Shiso infused Sochu: Shiso leaves tend to oxidize pretty fast imo, I just muddle them quickly get the aroma out then filter them immediately through coffee filter
0.5oz Yuzu juice
0.5oz simple syrup
1 barspoon coconut cream: this is crucial to get the creamy white look and it also help to round out the sharp edges of the flavor
2 drops saline
Jello Portion: At first, I tried using agar agar, it was very easy to cut and looked more photogenic, but the texture was too “crunchy” and not that enjoyable, in my opinion, as part of the drink experience. I decided to switch to gelatin instead. It takes longer to set, but the texture is much more pleasant to eat. However, once it sets in the glassware, it's very hard to cut or fix any surface imperfections.
Here’s the recipe using gelatin—I used Knox Unflavoured Gelatine:
1. Add 1 tea spoon of gelatine with 2 tea spoon of cold water and let it sit for 5min (for gelatine to bloom)
2. Pour 1oz of hot water into 1, make sure gelatine is fully dissolved (microwave 10sec if needed)
3. The liquid mix is exactly as the liquid portion listed above, then I add 1 oz of butterfly infused water to get the color and for dilution. Pour into a
Let it chill a little. Refer to the next section for execution.
(Agar Agar recipe if you just want the look and not care about eating the jello portion) Repeat the exact same ingredients of the liquid portion and add butterfly pea flower to add color, I let is simmer for around 10min. Then add 1.6% (weight measured) of agar agar to your liquid mix. Bring it to boil to activate the agar agar. Let it chill a little. Refer to the next section for execution. The spec for the Jello shot still need refinement to make it delicious, I noticed when the texture sets in it changes the flavor pretty significantly, would love to get pastry chef feedbacks on this! Its still edible but not something I would eat on a daily basis lol
The Mirror
🧪 Technical Execution (for the curious creatives) Time-consuming, but overall pretty straightforward. If this is your first time playing with sugar, nailing the rose-colored Isomalt dome may take a few tries.
Liquid: This part is pretty straightforward, it’s the final step to prepare. First, make the jello, then get the liquid ready (before shaking), and lastly, make the Isomalt dome.
Jello: To get a crisp line right down the middle, the jello needs to set in the actual glassware you’ll be serving in. Here’s what I did: I used plastic wrap to cover the glass, leaving the upper portion open for pouring (see photos for reference). I also used Tac ’N Stick as a stopper to keep the glassware from rolling around. Pour the mix into a container with a nozzle this makes it easier to insert the liquid into your mold. Then pop it into the fridge! Since it contains alcohol, it takes a few hours to set, so I left mine overnight. By morning, it should be fully set and ready for you to peel off the plastic wrap.
3. The Rose-Tinted Isomalt Dome: I got my Isomalt crystals on Amazon. You just need to add a tiny bit of water to create a wet sand texture, then bring it to a boil at 330°F. I cooked mine in a Korean stone bowl pot since it retains heat well, it gives you a bit more wiggle room. You don’t have to work as fast as with other pots, but you do need a little more patience, since it takes a while for the temperature to drop to around 240°F.
Add a tiny dot of red food coloring, this was actually my first time using food coloring in a creation, but since it’s not going into the drink, I’ll allow it. I originally tried hibiscus tea for the tint, but something in the chemical mix turned the isomalt a weird brownish shade (I tested both adding it before and after boiling both gave me... poopy color)
Once it’s ready, place a cookie cutter in (you’ll know it’s working when it forms like this, refer to video). Then, blow a bit of air and start pulling the sugar down. It forms pretty quickly and starts to look like you’re running a condom factory.
4. Assembly time: Pour the liquid into the jello glassware, then top it with a touch of edible gold to balance the look. TBH, I didn’t love how the dome turned out, and honestly, I was too tired to make another one. But I love the metaphor behind it. The most satisfying and poetic moment of this creation is watching the rose-tinted dome shatter.
Here’s what I learned, both literally and metaphorically from breaking that dome:
The rose-tinted lens covered up some imperfections in the drink. I didn’t notice them until I looked back at the photos.
You have to break the rose lens to see the mirror clearly. This was the only shot I got with the perfect angle and lighting, most were blurry and made it hard to capture the essence of the drink.
And lastly: always do a proof of concept before going full execution mode. A simple change in glassware and color adjustments can make all the difference.
