Bourbon & Cola jelly shots, Bourbon and cola jellies, Cola reduction, Butterscotch bourbon sauce, cola pop-rocks and sherbet.
To construct this dish I began by making the jellies, one at a time a measured out a quantity of one cup of each cola and bourbon adding one level teaspoon of agar agar powder to each. Working with the bourbon one first, bringing to a simmer while whisking to dissolve the powder removing from the heat and dividing into two moulds before setting in the fridge. The cola one pouring half over one of the half set bourbon jelly to form a double layered jelly shot and the other half of the cola into a separate mould, to set in the fridge. Now having a bourbon and cola, a cola and a bourbon mould, I sliced these when set into different shapes for serving. The cola reduction was simply that, cola simmered on a low heat until thick, reduced and syrupy. The butterscotch bourbon sauce was made by melting unsalted butter adding bourbon and xantham gum whisking and slowly incorporating a little icing sugar to form a rich paste of which I drained on paper towel before serving. The sherbet and pop-rocks came from my sons show bag and added a nice sweet candied dipping dukkah.