Well, I know that this hardly qualifies as a smoothie, but it is shaken, isn’t it!?  Ok, so another passion of mine is sampling a few fine spirits from time to time.  This killer cocktail was featured in the Luxury Lounge at Sundance 2010 to rave reviews.  I pulled in a few favors and got the recipe from the bartenders, who by the way, were amazing (Snake Oil Cocktail out of San Diego, CA). 

These proportions are for a large party, but you can scale down if you want to.  The foam looks pretty tricky, but it was out of this world!

Zola Acai Sauvignon
Vodka, blackberry cabernet syrup, Zola Acai foam, shaved dark chocolate

To make the cabernet syrup:
1 pint blackberries to 1.75 liters of cabernet sauvignon. Add half cup of sugar, combine ingredients in large pot. Bring to boil, crush blackberries with wooden spoon. Let simmer until mixture is reduced by 2/3. Remove from heat. Strain. Allow to cool.

Specifically how to make the foam: Add 16oz Zola Acai and juice of one lemon. Bring to boil, reduce heat, let simmer 15 minutes. Remove from heat, strain well.  Add 1 1/2 sheets of gelatin to the still warm mixture. Stir well. Chill for 30 minutes. Add 3oz coconut milk, whisk in vigorously. Pour into Co2-charged soda siphon. Shake well.

Putting it all togetther in the Cocktail:
Chill martini glass. Fill shaker with ice, add 2oz vodka, 1 oz blackberry syrup, shake and strain into a martini glass, invert soda siphon and pour foam over top. Garnish with shaved dark chocolate.

Voila!

If you are brave enough to attempt making it at home let me know how it goes!

What’s in your blender?