Fuzzy Tauntaun Mocktail with Buzz Button Foam

🍽️ Yield: 2 drinks

Ingredients

Buzz button foam

  • 25-30 buzz button flowers, crushed
  • 150 ml food-grade vegetable glycerin
  • 50 ml distilled water
  • tap water
  • soy lecithin

Fuzzy tauntaun mocktail

  • 14 oz pulp-free orange juice
  • 6 oz tangerine Italian soda
  • 2 oz sparkling peach juice
  • 1/4 cup cane sugar
  • 1/4 cup water

Preparation

Buzz button glycerite

  1. In a mortar and pestle, crush the buzz button flowers.

    2. You can do this with a knife or the back of a spoon, but a pestle helps contain the crushed flowers more easily.

  2. Add the crushed flowers to a clean jar, then add 150 ml food-grade vegetable glycerin and 50 ml distilled water.

    3. You can adjust the amount of glycerin and distilled water, but keep a 3:1 ratio of glycerin to distilled water.

  3. Stir and press the flowers with a chopstick to ensure they’re fully submerged and to remove air pockets. Tightly seal the jar and leave in a dark, cool place for at least two weeks, shaking the jar every other day.

    4. The longer the mixture steeps, the more potent your buzz button glycerite will be!

Make the buzz button foam

  1. Line a fine mesh strainer with a cheesecloth folded in half. Pour out the flower mixture.

  2. Using a precision scale, weigh the amount of glycerite you plan to use. 50 g is ideal, but you can adjust as desired. Record the weight.

  3. In a separate container, weigh out an equal amount of tap water. Add the weights of both the water and glycerite together.

  4. Multiply this by 2%. For example, if you have a total of 100 g combined of buzz button glycerite and water, you will want to use 2 g of soy lecithin.

  5. Add the soy lecithin to the water. Stir until dissolved—using a milk frother helps speed this up. Microwave the mixture for 20 to 30 seconds, or until it starts to foam.

    6. Keep an eye on the mixture to make sure it doesn't foam over!

  6. Let the mixture cool slightly, then add the buzz button glycerite and froth again to combine.

  7. Transfer the mixture to a pint cup.

    8. Choose a vessel that’s small enough to contain the foam, but not so tall that bubbles pop when scooping.

  8. Insert the aerating end of the gastronomy foam kit, making sure it is fully immersed. You may need to tilt the vessel. If the tip isn’t submerged, it will aerate the surface instead, resulting in large, unstable bubbles.

  9. Let the buzz button foam sit while you prepare your mocktail. This will help the foam set and keep its shape.

Fuzzy tauntaun mocktail

  1. In a saucepan, combine the water and cane sugar. Move the pan gently to help dissolve the sugar. Simmer until the sugar is fully dissolved. Set aside.

  2. In a bottle, combine orange juice, tangerine Italian soda, sparkling peach juice, and the simple syrup. Shake well.

  3. Pour into two tall and narrow glasses.

  4. Scoop the desired amount of buzz button foam on top of each glass.