DROPLETS by Javier de las Muelas

DROPLETS - Hot Chili Pepper 7 ml

Ingredients: Aroma, inverted sugar syrup, glycerine.

7 ml



8,90 €

Finally we can create Cocktails and spicy dishes with complete accuracy. “Hot Chili Pepper” Droplet is a clean, crystalline, without vinegary notes and offers an spicy tasty that evokes freshly cut jalapenos. Serving the accurate drops, our creations will always have just the right aroma and spicy.

Ideal for...
Hot and cold sauces, broths and creamy soups.


Recommended dosage:
Cocktail: 1 drop
Food: 2g/kg

Spicy Mai-Tai

3 drops of Droplets Hot Chili Pepper
1.5 cl Giffard Orgeat syrup
1.5 cl cane syrup
1.5 cl Grand Marnier Yellow Ribbon
2 cl lemon juice
2 cl Bacardi 8 Year Old Rum
2 cl Bacardi Superior

Shake up the ingredients in a Boston shaker with plenty of crushed ice. Serve the entire mixture in a glass and garnish the cocktail.


Steak Tartar

200 g beef (sirloin)
A single shallot
10 g capers
8 g Louit mustard
10 sprigs of chives
2 tbsp of virgin olive oil
1 tbps of tarragon vinegar
Salt and pepper
Droplets Hot Chili Pepper
Droplets Oak Smoke

Finely chop the meat, the shallot, capers and 5 springs of chives.
Mix the meat with both the Droplets, the vinegar, oil and mustard.
Add the shallot, chives and capers to the meat, seasoning with salt and pepper to taste.
Cut some sliced bread with the same plating ring that will be used to plate the meat. Toast the bread in the oven at 200°C for 2 minutes.
Fill the plating ring with the steak tartar mixture.
Drizzle lightly with Pedro Ximenez balsamic reduction to garnish.

Ingredients and allergens

Ingredients: Aroma, inverted sugar syrup, glycerine.

7 ml

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