Small Screen delivers beautifully crafted videos about cocktails, bartending, mixology, food and cooking, each and every week. SUBSCRIBE to Small Screen: http://bit.ly/MF8FOT<br /><br />Be the first to know when new episodes air on our site! Sign up for the Small Screen Email Newsletter: http://bit.ly/13B6uVE <br /><br />The Cocktail Spirit on Facebook: http://on.fb.me/1ajfvq5<br />Small Screen on Facebook: http://on.fb.me/15F6PwT<br />Small Screen on Twitter: http://bit.ly/16Drsuj<br />Small Screen on Pinterest: http://bit.ly/18lxkp9<br /><br />How to Make Gelatin Caviar<br /><br />Molecular Mixology<br /><br />Jamie Boudreau, host of Raising the Bar on Small Screen Network, puts a molecular mixology twist on the classic Aviation Cocktail.<br /><br />Keywords:<br />molecular mixology<br />jamie boudreau<br />how to make cocktail caviar<br /><br />Watch on Small Screen: http://www.smallscreennetwork.com/video/26/cocktail_spirit_molecular_mixology_aviation_boudreau/<br /><br />Recipes:<br />Cocktail<br />2 1/2 oz gin<br />3/4 oz maraschino liqueur<br />3/4 oz lemon juiceViolette Caviar<br />4 oz violette2 oz lemon juice<br />2 oz Parfait Amour<br />2 sheets of bloomed gelatin<br /><br />Instructions:<br />Cocktail<br />Shake with ice.<br />Strain into a cocktail glass.<br />Serve along-side violette caviar.<br /><br />Violette Caviar <br />Heat ingredients in a sauce pan over low heat until gelatin is dissolved. <br />Place into a squeeze bottle. Refrigerate until liquid becomes a thickens slightly. <br />Slowly drop violette sauce into a tall container of almost frozen canola oil. <br />Strain from canola oil and rinse off the caviar with cold water. <br />Refrigerate in a sealed container until ready to serve.
