- Lime zest
- Isinglass (gelatin)
- Lemon and mint sorbet
- Crushed ice
- Cayenne pepper
- 55g jar Spherika Lemon & Lime pearls
- Mix rum with a tbsp sugar in a saucepan and warm over very low heat. Moisturize isinglass.
- Once hydrated and rum cooled down, mix both and stir until the mixture is homogenized.
- Serve in 4 shot glasses up to 1/3 cup.
- Chill in the refrigerator until it reaches the texture of jelly.
- Fill another third of the cup with lemon and mint sorbet.
- Fill the last part with crushed ice aromatizing with a stroke of Peppermint and grated lime zest.
- Garnish with Spherika lemon&lime pearls and a sprig of mint.