BiteClub

Purple Haze Cocktail

Published on NY Times: October 29, 2008
Adapted from “The Hungry Scientist Handbook” by Patrick Buckley and Lily Binns (Collins Living, 2008)

Time: 2 minutes

About 2 cups food-grade dry ice chips
4 ounces gin
1 ounce crème de violette (violet liqueur) or crème de cassis
1 ounce lemon juice.
1. Place 8 to 10 chips dry ice in large martini shaker or other container. Add remaining ingredients. As soon as you do so, the mixture will start bubbling and spewing out gas. Cover loosely, and stir or swirl to chill through, at least 30 seconds. (Do not make container airtight.)

2. Strain into martini glass, add one small chip dry ice, and let bubble until completely dissolved. Serve.

Yield: 2 cocktails.

Note: Do not handle dry ice with bare hands; use spoon or tongs. Do not mix dry ice with regular ice. Do not put dry ice in mouth or touch with lips. Dry ice is available via distributors on dryiceinfo.com or at Chinatown Ice Cream Factory.