Pineapple Pico

Directions

1. 1
   Combine rum, pineapple juice, and milk in a blender
2. 2
   Add 2 cups ice and blend until smooth
3. 3
   Combine 1/4 oz, blue curacao syrup to 1/4 of blended mix
4. 4
   Layer in glassware
5. 5
   Mix one pack of jolly rancher cherry drink mix with the milk, water and sugar in a blender
6. 6
   Pour the preparation into a bowl and add the soy lecithin
7. 7
   Using a hand blender, produce a good quantity of foam
8. 8
   Spoon foam over the cocktail
9. 9
   In a pan, dissolve the sodium alginate 1 1/4 cups water with a hand blender and bring to a boil. Set aside in a bowl for 10 min
10. 10
    Mix 1/2 cup of this sodium alginate syrup with 1/3 cup coconut syrup
11. 11
    Make the calcium bath: in another bowl, dissolve the calcium lactate in cups water, stirring with a spoon
12. 12
    Fill a pipette with the syrup mix and dribble it into the calcium bath
13. 13
    Drain pearls and add to finished product
14. 14
    Toast coconut shavings and use as a rim
15. 15
    Serve in a martini glass and garnish with an orange wedge