In an earlier episode of The Cocktail Spirit with Robert Hess, guest Jamie Boudreau demonstrated how to make flavorful spheres of caviar or pearls out of gelatin. Since then, Cointreau has put together an amazing kit using state of the art tools, ingredients and technique. They were kind enough to send a kit to Jamie so he could work his magic. As Jamie demonstrates, the addition of gold flakes to the pearls created with the Cointreau system add elegance to a simple glass of champagne.
1. In a beaker add water and put the stirring rod in the beaker placed over the magnetic mixer.
2. Add some sodium alginate through a sieve into the beaker.
3. Stir it faster until the liquid thickens.
4. Add some gold flakes to the cointreau in another beaker.
5. Mix the liquid with the one in beaker. Stir it for several minutes.
6. To make another part of the caviar, drop the stirring rod in the beaker.
7. Add water into it.
8. Add calcium lactate into the water and continue to stir.
9. Drop the caviar into the funnel jar.
10. Drop it gently in the water.
11. Let the caviar sit in calcium lactate for sometime.
12. Fill a glass with champagne and drop golden caviar with spoon.
13. Energize your New Year or party with this exciting drink.
Tickle your taste buds with a bracing yet delicious mix of champagne and Cointreau caviar. There can be a no other better way of bringing molecular mixology to your drinks than this heady cocktail. A perfect marriage of sweet and bitter, this unique and fascinating cocktail is all you need to high your spirits. Watch this video to perfect the recipe, kick back, and enjoy your drink!