Simple Syrup

1. Combine in a small pan over medium heat. Stir until the sugar is fully diluted, remove from the heat and let it cool. Transfer to a swing-top bottle and refrigerate until ready to use

Cucumber Spheres

1. Place the water and sodium alginate in a large bowl
2. Blend with an immersion blender on high speed until the sodium alginate is completely dissolved, without clumps
3. Strain through a fine mesh strainer into a clean round pan or rondeau to allow a depth of 1-1/2″ to 2″ of alginate solution
4. Rest overnight in the refrigerator to let the alginate fully hydrate and all the bubbles to dissipate
5. Juice the cucumbers in a juicer, strain through a cheesecloth lined fine mesh strainer. Reserve 1000 grams for making spheres.  Save the rest in an airtight mason jar and refrigerate for storage of the spheres
6. Combine the juice, sugar, calcium lactate and salt in a separate bowl and blend with an immersion blender until completely dissolved
7. Support the mold on a baking sheet and fill the cavities with the cucumber mix using a squeeze bottle or a large syringe. Don’t overfill the cavities because extra mold “flashing” will lead to misshapen spheres
8. Freeze overnight or until completely solid and freeze a small baking sheet
9. Pop the spheres out of the mold onto the sheet and return to the freezer to make sure they are completely frozen before finishing the spheres
10. When ready to finish the spheres, Prepare two bowls with cold water for rinsing them
11. Remove the alginate bath from the fridge and carefully place on the stove without re-introducing bubbles. Warm the alginate slowly over the lowest heat. Gently stir, but do not introduce bubbles
12. Working in small batches remove 10-20 spheres from the freezer and disperse evenly into the rondeau pan, taking care to avoid allowing them to touch or stick to the bottom
13. As they thaw they will form a membrane that will encapsulate the liquid center. This takes 10 to 30 seconds and they change color and become translucent as they cure
14.  When fully encapsulated, remove them with the perforated spoon and place them a fresh bowl of cold water.  Stir gently to rinse
15. Transfer and repeat the rinse cycle in the second bowl of fresh, cold water and discard any misshapen spheres
16. Strain them out and transfer to the jar of chilled, reserved cucumber juice for storage
17. Use the spheres within 8 hours

Making the Gin and Tonic

1. Prepare an ice bath
2. Combine all ingredients in a mixing glass and stir thoroughly until the citric acid is dissolved
3. Transfer to the 1/2 liter carbonizing container and chill thoroughly in the ice bath – about 15-30 minutes
4. Carbonate according to the manufacturer’s instructions and store in the refrigerator until ready to serve

Assembling the Cocktail

1. Chill a collins glass in the refrigerator
2. Use a perforated spoon to strain, rinse with cold water and gently fill the glass with about 100 of the cucumber spheres
3. Gently pour in the carbonized gin and tonic cocktail
4. Serve immediately with a glass straw