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How to Make Gelatin Caviar

Molecular Mixology

Jamie Boudreau, host of Raising the Bar on Small Screen Network, puts a molecular mixology twist on the classic Aviation Cocktail.

molecular mixology
jamie boudreau
how to make cocktail caviar

Watch on Small Screen:

2 1/2 oz gin
3/4 oz maraschino liqueur
3/4 oz lemon juiceViolette Caviar
4 oz violette2 oz lemon juice
2 oz Parfait Amour
2 sheets of bloomed gelatin

Shake with ice.
Strain into a cocktail glass.
Serve along-side violette caviar.

Violette Caviar
Heat ingredients in a sauce pan over low heat until gelatin is dissolved.
Place into a squeeze bottle. Refrigerate until liquid becomes a thickens slightly.
Slowly drop violette sauce into a tall container of almost frozen canola oil.
Strain from canola oil and rinse off the caviar with cold water.
Refrigerate in a sealed container until ready to serve.