Molecular Mixology - Aviation Cocktail with Jamie Boudreau - The Cocktail Spirit with Robert Hess
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- Опубликовано: 5 окт 2024
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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.
Keywords:
molecular mixology
jamie boudreau
how to make cocktail caviar
Watch on Small Screen: www.smallscreen...
Recipes:
Cocktail
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
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.
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Having seen a few videos and television productions with cocktail caviar being made I like the fact that this offers an easy and equally accessible option for the home bartender without having to buy expensive equipment.
Thank goodness it's easier to fine Creme de Violete these days. That lovely lavender color is without compare
Good question. This oil is less flavorful than olive oil and less expensive. That being said, use what you have on hand. The key is to wash them thoroughly before using them in the cocktail.
Thanks for watching and joining the conversation!
Small Screen
Rob's nose whistle is just classic. Please make more videos with him, with that nose whistle clearly audible.
It's not the viscosity of the liquids that results in spherical formation of your solution but rather because the oil is hydrophobic and your gelatin solution is hydrophilic. Besides you misspeaking about the chemistry, great idea for an alternative way to make caviar.
Clearly, things have changed since this video came out 10 years ago. Either that or I am extremely fortunate to be able to get creme de violet where I live. In fact, I have a full bottle in my house right now.
looks like I’m making some aviation cocktail tonight !
Yes, I was talking about the videos and I'm glad you answered. I look forward for those episodes!
I learnt to love cocktail making thanks to Mr Hess’s videos, his original Aviation was one of the first we enjoyed and we go back to it time after time. Originally we had to import violette liquor from a French producer but it is now readily available in supermarkets, I guess in large part thanks to videos like this that have taught us so much about classic cocktails.
No Canola oil locally but I’m guessing the ‘caviar’ technique might work with any neutral oil? Tempted to try as I’m writing this at the time of the Covid 19 confinement and so have time to play and need of distraction.
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Agreed!
Small Screen
We are glad you are watching our videos, learning from and finding inspiration in them.
Keep watching and keep the questions and comments coming. We are here for you!
Small Screen
When you said you were deconstructing the cocktail, I was thinking of a Jacques Derrida approach to alcohol. Granted, alcohol does help with reading his works occasionally.
Absolutely incredible 👏🏻👏🏻👏🏻
It is awesome to see the endless options out there. Thank you for sharing with all of us
Very, very interesting!
Love this.
This is a very nice presentation of the aviation and can be served in high quality cocktail bars. Thumbs up from me guys!!
Thank you for the comment, Alex!
Thank you for watching!
more jamie!
Is there any reason why you would use Parfait d'Amour, Violet syrup and lemon juice as opposed to just using an already bottled 'Creme de Violette' such as Rothmans & Winter's? Also, Parfait d'amour has other fruit flavors in it I believe'
Well, Jamie runs his own bar in Seattle called Canon.
If you are talking about new episodes, look for them later this Spring.
Thanks for watching!
Small Screen
"Breathing in cocktails" the man predicted the future
shut,
Many times, Jamie does use only a few ingredients in his cocktails. That being said, it is not exactly his "thing".
If you are looking for cocktails that are a bit simpler in their construction, check out our other shows on Small Screen, like The Cocktail Spirit with Robert Hess, Kathy Casey's Liquid Kitchen, The Proper Pour with Charlotte Voisey and The Morgenthaler Method. There are tons of three and four ingredient recipes in those shows.
Thank you for watching!
very cool
I would be so nervous to have Robert Hess standing next to me while making a cocktail.
This cocktail has balls !
where is jamie at? It's winter already and I want some drinks to warm myself up :)
What about dropping the caviar inside the drink?
Just vegetable oil.
Thank you for watching!
Elizabeth Alice,
The recipes can be found in the description above.
Thanks for watching!
Small Screen
did you realized the breathing of one of them :P?
extremely interesting! would you be able to have the caviar placed inside the drink or would it dissolve?
You can see here that you can make them and add them to the drink: How to Make Cointreau Pearls - Raising the Bar with Jamie Boudreau - Small Screen
They will eventually dissolve.
Thank you for watching!
hey man. awesome videio. i have a question to ask. can i use something else except canola oil? maybe sunflower oil? thanks!
This breathing is killing me!!
Not breathing kills you faster.
Mike placement, or wind shields.
Quick question: can anyone advise how much a sheet of gélatine weighs in the US? Those used in the video look significantly bigger than the 2 gramme sheets we buy in Europe. A weight conversion for powdered gélatine might help others, especially those who don.t eat pork products. Sheet gélatine is usually pork, powder is often a fish product. Thanks in advance for any guidance on the weight of the US sheets.
Sorry but when i put the "sol" in the cold-oil i have to put the oil and the bubbles in the fridge another time? Or the caviar is already done?
great video. i like that it doesn't use chemicals. why specifically canola oil? this is hard to find in my country. I dont suppose it will make a big difference if i use any vegetable oil?
Tom Hydzik Any vegetable oil should work.
+Tom Hydzik Everything used in this video was chemical. A chemical is any substance with constant properties, and everything can be described by a chemical composition.
have been wanting to perform viscosity in my bar for quite some time now, but I have no idea where to even begin looking to find recipes.. any help would be great!
if i would put the caviar directly in the drink will it disolve ?
Hi we can use only lemon juice in cavior liquid?
Maybe a dumb question but how long can the caviar be stored for? Days? Also when made can it be stored outside of the oil?
+Tim Whalen Rinse the oil off and then you can store for up to five days refrigerated.
Hi. Will it work with a different kind of oil, or does it have to be canola oil only?
when i tried mine it all congealed together. when i was pouring out of the squeeze bottle it was already like jelly is this ok?
Haha I think most of these videos were all recorded in one big batch,so that problem is pretty persistent throughout the videos.
Interestingly people are already vaporising cocktails there was even a bar that was doing it
Geletin sheets are veg .. coz i heard that its mad of animal fat... Can we substitute with xantana
we use creme de violette at the bar i work in, is that comparable to true violette?
ryry50001,
That would work just fine! Try it out and let us know how it works.
Thank you for watching!
Do we know how long caviar keeps?
What kind of oil he use?
how do u remove the oil on the caviar when u take them out ?
Chen Chris,
You can pour the oil through a strainer that will catch the caviar. Then rinse the caviar and you are ready to go.
Thank you for watching!
i tried, the oil will stick on caviar and make them all so oily.
Rinse them
Jamie should run a bartending school :D !
No the mixture is too thick. Try using less of the thickening agent.
I try it with olive oil but it didn't work... :(
damn guy breathing in his mic so much
Sorry, but I thought the Aviation Cocktail was made with Creme Yvette, not Creme de Yiolette.
+Ramix Nudles That is a slightly disputed ingredient. Creme Yvette is actually made much like Creme de Violette with violet flowers however it also is made with four types of berries and citrus which gives a much stronger vanilla, citrus, and berry flavor. This can clash with the delicate balance of the Aviation. Traditionally it was Creme de Violette not Creme Yvette, but because of creme de violette's scarcity creme yvette was found as a substitute. However, I personally find that the extra flavors in creme yvette can muddy up the clean balance of an Aviation. Additionally, modern creme yvette is red and not purple as the creme de violette is throwing off the final color of the drink.
Does it matter the type of oil yu use?
Canola's good but it doesn't really matter.
Where is this bar that has AH Hirsch 16 Yr gold foil?
Tyler,
This is Vessel, a bar in Seattle where Jamie used to work. It moved and then recently shut its doors.
Jamie now runs Canon in Seattle which has become hugely popular and very successful.
Thank you for watching!
Pretty sure it's the camera man.
Gelatine … so it basically is a non-vegetarian drink after all
There are alternatives to gelatin. That being said some vegetarians eat gelatin, it's vegans who wouldn't
I like that he explained everything but damn does it have to b that long!?
a bit scattered in their explanation. Get it together.
The interviewer should blow his damn nose.
Other than that, great vid. Made me curious, gonna use it in my bar
That is the way that Robert naturally breathes. Though, I agree, they should have used a different type of microphone option since it bothers so many people, not including me. Do you seriously not know who Robert Hess is? If you are a bartender or home hobbyists then I recommend you watch his videos.
@@edwrd1990 I'm a beginner hobbyist so I'm not quite familiar with the bartender cinematic universe just yet.
Fiks Anzo™ I’m an amateur as well. I enjoy learning from people who really know their stuff.
Wordy
fancy pants☺☺☺
Way too much talking!
How do you get rid of the oil on the caviar?
Keletho,
Just rinse gently under water.
Thank you for watching!
Sawan Patel trolling hard.. i like it..