How To: Make absinthe caviar with Dave Herlong

Make absinthe caviar with Dave Herlong

Absinthe and caviar have extremely strong, distinctive flavors that many folks can't handle easily on their own, but adrenaline rush connoisseurs will get a kick out of the recipe presented in this video. Combining absinthe with caviar, you'll make a distinctive tasting caviar.

You are going to need:
1 Gelatin Sheet for every ounce of liquid
1 quart of Canola Oil (a half gallon if you are going to make a lot)
One squeeze bottle
Your favorite brand of absinthe or your favorite absinthe cocktail

Begin by chilling the Canola Oil in the freezer. Don't let it get hard but very very cold.
Now mix up your favorite cocktail without ice (the Gargoyle is great for this).
Add one gelatin sheet for every ounce of liquid and shake it up - still without ice.
Pour into squeeze bottle.
Place this into the refrigerator until the mixture obtains a medium viscosity. Don't let it get so solid that it won't flow.

Once you have all of this the process is simple but tedious. Use the squeeze bottle to make small drops into the Canola Oil. Each drop will form a piece of caviar.

Then strain and rinse in very cold water. Dry with a towel and store in the refrigerator.

You can drop these in sparkling wine. They will float up and down like a lava lamp. Put them on pastries or use in your favorite drinks as a garnish.

You don't have to mix a cocktail to make these. You can use straight absinthe. Keep in mind that brands with more alcohol may need a bit more gelatin.

For you foodies out there this is something you may recognize as part of the "Molecular Gastronomy" movement which is becoming very popular in a lot of the top restaurants. In fact some mixologists are beginning to use the term "Molecular Mixology". Mostly this is a bit pretentious and a lot of bandwagon jumping but sometimes it's for real.

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