Making Caviar Beads Using the Cold Canola Oil Process.
How to Make Gelatin Caviar
Molecular Mixology
Jamie Boudreau puts a molecular mixology twist on the classic Aviation Cocktail.
Keywords: # molecularmixology
jamie boudreau how to make cocktail caviar
Recipes:
Cocktail
2 1/2 oz gin
3/4 oz maraschino liqueur
3/4 oz lemon juice
Violette Caviar
4 oz violette
2 oz lemon juice
2 oz Parfait Amour
2 sheets of bloomed gelatin
Instructions:
Cocktail 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.
(You can get Monin Violet here.)
Site Author, David J. Curtis: David Curtis, a seasoned professional with decades of Bartending and Bar Management experience began his career in Midtown Manhattan, NY, tending and managing bars before diving into Manhattan’s bustling nightlife club scene. Over the years, he has mastered high-volume, high-pressure bartending as the lead bartender in iconic Midtown Manhattan nightclubs (Pursuits, Sybils, Club 53), Coconuts Comedy Club, the Fitzpatrick Hotel, British Airways Hotel, and tended bar briefly in the Wall Street area, generating over $1,496,564.00 annually in personal drink sales. He has since extended his expertise to establishments in Georgia (Marriot Hotel) and now Tampa Florida, in an Exclusive Platinum Service Award winning club. David’s roles as a Bartending Instructor at the American Bartending School in Tampa, while maintaining a second job bartending, and his years experience of managing bars, and working as a Brand Ambassador along with his extensive professional library of over 1,000 bartending books, highlight his dedication to continually refining his craft. He holds a diploma in Bar Management, Advanced Bartending, is Whiskey Certified by DIAGIO, and is BarSmarts certified by Pernod Ricard.
